Chicken With Onion Marmalade

Serves:

Ingredients:

Karen Mintzias
6 Chicken breast halves
-(4-5 oz ea) boned & skinned
3 tb Cream sherry
2 md Red onions (about 6 oz each)
1/2 c Dry red wine
1 tb Red wine vinegar
1 tb Honey
Parsley sprigs (optional)
Salt and pepper

Method:

Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry.
Seal bag; rotate.
Chill at least 30 minutes or up to 6 hours; turn over several times.
Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours.
In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey.
Stir often until liquid evaporates.
(If made ahead, cover and set aside up to 6 hours; stir over medium-high heat to warm.
) Remove from heat and mix in remaining 1 tablespoon sherry.
Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan.
Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes.
With a slotted spoon, transfer chicken to a warm platter.
Spoon onion mixture over chicken.
Garnish with reserve onion slices and parsley.
Add salt and pepper to taste.
Per serving: 167 cal.
; 27 g protein; 1.
5 g fat (0.
4 g sat.
); 9.
4 g carbo.
; 82 mg sodium; 66 mg chol.