Chicken with onion marmalade

Yield: 6 Servings

Ingredients:

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

Instructions:

Parsley sprigs (optional) Salt and pepper 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. Source: Sunset April 1992 Typed for you by Karen Mintzias