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| Recipes Sorrel Summer Salad South City Herb Butter Basil Sunflower Seed Pesto Salmon San Francisco Style Herb Marinated Chicken Fresh Herb Dip Minted Lamb Chops Basil Chicken Salad Lemon Chervil Dressing Herb Salad Classic Capitola Seafood Salad Dana's Baked Cheese Straws |
Herb Marinated Chicken 6 tablespoons olive oil 1/3 cup Sherry wine vinegar 1 tablespoon Dijon mustard 1 teaspoon salt 1 3/4 pounds boneless chicken breast halves with skin, each quartered 1/4 cup dry vermouth or dry white wine 2 tablespoons unsalted butter, chilled, diced Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes. Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken. Serves 4 |
