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CHICKEN WITH ONION MARMALADE

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

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