- Kitchen Knife (Essential for cutting fresh herbs and chicken into bite-sized pieces)
- Chef's Knife (For precision chopping of vegetables that accompany the dish, like shallots or garlic)
- Strainer/Sieve (Useful for straining stock made from sherry wine vinegar to remove seeds and solids)
- Heavy Saucepan (For cooking the chicken with herbs in a rich sauce, which might be part of this recipe's final touches)
- Whisk (To blend ingredients smoothly, especially when making a creamy or emulsified sauce to complement the dish)
- Spatula (Essential for flipping and stirring without scratching non-stick surfaces if used in cooking methods like sautéing)
- Measuring Cups & Spoons (For accurately measuring ingredients, especially liquids or herbs when the recipe specifies quantities)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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