Recipe: Onion Marmalade Chicken Breasts (serves 2)

ONION MARMALADE CHICKEN BREASTS

FOR THE ONION MARMALADE:
3 tbsp olive oil
1 lb onions, very thinly sliced
3 1/2 tbsp brown sugar
2 tbsp rice wine vinegar
FOR THE CHICKEN:
2 skinless chicken breast halves
no-salt seasoning
freshly ground black pepper
paprika
1 tbsp olive oil
fresh parsley or tarragon leaves

TO MAKE THE ONION MARMALADE:
Warm the olive oil in a small, heavy-bottomed saucepan. Add the onions and stir well until onions are coated with oil. Stir in the sugar. Bring the mixture to a boil; immediately turn to simmer and cook, covered, stirring occasionally, for 1 1/2 hours.

Stir in the rice wine vinegar until it is well absorbed. Continue to simmer, uncovered this time, for an additional 30 minutes. The mixture will have a marmalade-like appearance.

Cool and store in the refrigerator. Serve cold.

TO PREPARE THE CHICKEN:
Season chicken with the no-salt seasoning, pepper, and paprika.

Heat oil and brown the chicken lightly on all sides for 3 to 5 minutes. Cover and cook over low heat for an additional 10 minutes, or until the meat is firm to the touch. You want the meat cooked but still very tender.

Transfer to individual serving plates. Spoon a serving of the onion marmalade on each plate.

Garnish the chicken with fresh parsley or, better still, fresh tarragon leaves, if available.

Servings: 2. This recipe doubles well.
Source: Low-Fat Gourmet Chicken by Jackie Eddy and Eleanor Clark