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    Chicken: Chicken with Onion Marmalade


    Source of Recipe


    shehuffer

    List of Ingredients




    3 skinned, boned chicken breast halves
    3 tablespoons sherry
    2 medium size red onions
    1/2 cup dry red wine
    1 tablespoon red wine vinegar
    3 tablespoons Splenda
    Parsley sprigs (optional)
    Pepper

    Recipe



    1. Rinse and drain chicken, then place in a heavy-duty plastic bag and add 2 tablespoons of the sherry. Seal bag; turn to coat chicken with sherry. Refrigerate for at least 30 minutes or up to 6 hours, turning bag over several times.

    2. Meanwhile, thinly slice onions; wrap several slices airtight and refrigerate for up to six hours. Combine remaining onion slices, wine, vinegar, and Splenda in a wide frying pan. Cook over medium-high heat, stirring often, until liquid evaporates. (At this point, you may cover and set aside for up to 6 hours; reheat over medium-high heat, stirring, before proceeding.) Remove from heat and stir in remaining 1 tablespoon sherry.

    3. Remove chicken from bag; arrange in a 9x12 inch baking pan. Bake, uncovered, in a 450 degree oven just until meat in thickest part is no longer pink; cut to test (about 12 minutes).

    4. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserved onion slices and, if desired, parsley sprigs. Season to taste with fresh ground pepper.

 

 

 


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