Recipe: Chicken Breasts with Onion and Red Wine Marmalade

CHICKEN BREASTS WITH ONION AND RED WINE MARMALADE

6 boneless, skinless chicken breast halves (4 to 5 oz each )
3 tbsp cream sherry, divided use
2 medium red onions (about 6 oz each)
1/2 cup dry red wine
1 tbsp red wine vinegar
1 tbsp 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 degree F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes.

TO SERVE:
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.

Makes 6 servings
Source: Sunset magazine, April 1992