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Title: Chicken With Onion Marmalade
Category: Chicken
Serves: 6

Ingredients:

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

Instructions:
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.