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  Recipe Home » Poultry » CHICKEN WITH ONION MARMALADE
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  CHICKEN WITH ONION MARMALADE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 212
Ingredients:
6 chicken breast halves (4-oz. each), boned and skinned
3 Tbls. cream sherry
2 medium red onions (about 6-oz. each)
1/2 C. dry red wine
1 Tbls. red wine vinegar
1 Tbls. honey
parsley sprigs (optional)
salt and pepper
Instructions:
Rinse chicken and put in a heavy plastic food bag; add 2 Tbls. 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 Tbls. sherry. Arrange breasts in a single-layer with marinating liquid in a 9x13- inch pan. Bake, uncovered, in a 450 oven just until meat is white in thickest part, for 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.
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