Ingredients

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

Description

Even Lovelier Atop Coarsely Torn Escarole.

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