Chicken with onion marmalade

Ingredients

Quantity		Ingredient
6		Chicken breast halves*
3	tablespoons	Cream sherry
2		Red onions,medium-size
½	cup	Dry red wine
1	tablespoon	Red wine vinegar
1	tablespoon	Honey
		Parsley sprigs (opt)
		Salt
		Pepper

Directions

* - boned and skinned

1. 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.

2. Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours. In a 10-12" 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.

3. Arrange breasts in a single layer with marinating liquid in a 9x13" pan. Bake, uncovered, in a 450'F. oven just until meat is white in thickest part (cut to test), 12-15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken.

Garnish with reserved onion slices and parsley. Add salt and pepper to taste.

~ Mrs. L. K. Ross, Elk Grove, California.

Submitted By MICHAEL ORCHEKOWSKI On 10-10-94

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