Chicken with Fresh Herbs and Sherry Wine Vinegar
['1/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon)', '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']
Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
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.
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