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| INGREDIENTS |
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1/2 cup
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assorted fresh herbs (parsley, oregano, chives, tarragon)
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6 tbsp
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olive oil
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1/3 cup
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sherry vinegar (in the vinegar aisle)
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1 tbsp
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Dijon mustard
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1 tsp
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salt
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4
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boneless chicken breast halves with skin
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1/4 cup
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dry white wine
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2 tbsp
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unsalted butter, chilled, diced
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| RECIPE |
- Whisk first 5 ingredients together in bowl, add chicken and turn to coat.
- Preheat broiler and place rack 1/3 down from top.
- Place chicken on rimmed baking sheet skin side down, pour marinade over; and broil 4 minutes. Turn chicken and broil until cooked through (internal temp of 165) and skin is browned, about 6-10 minutes.
- Transfer chicken to platter. Place baking pan on stove top over two burners, add wine and butter and simmer scraping up brown bits and let sauce reduce, about two minutes.
- Pour over chicken and serve.
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| SERVING SUGGESTION |
SERVING SIZE:
1 chicken breast
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
470 |
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| Total Fat |
23 g |
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| Sodium |
830 mg |
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| Total Carbohydrates |
7 g |
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| Fiber |
1 g |
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| Protein |
42 g |
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