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Chicken with onion marmalade.

6 boned and skinned chicken breast halves (4 to 5 oz. each) 3 tablespoons cream sherry 2 medium-size (about 6 oz. each) red onions 1/2 cup dry red wine 1 tablespoon red wine vinegar 1 tablespoon honey 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[degrees] oven just until meat is white in thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer chicken to a warn platter. Spoon onion mixture over chicken. Garnish with reserved onion slices and parsley. Add salt and pepper to taste. Serves 6.

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.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Ross, L.K.
Article Type:Column
Date:Apr 1, 1992
Previous Article:Cherry tomato salsa.
Next Article:Lemon tea cake.

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