2 Tbsp. assorted dried herbs (such as parsley, oregano, and tarragon)
6 tablespoons Olive Oil
1/3 cup Sherry Wine Vinegar
1 tablespoon Dijon mustard
1 tsp 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.