Chicken with onion marmalade
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Chicken with onion marmalade
  Chicken    Onion    Marmalade    Poultry    Low Fat  
Last updated 10/4/2011 7:54:36 PM. Recipe ID 15297. Report a problem with this recipe.
]ks۶\ m EQw3soHHBD4 JV P%Nr8}{<92qDN/zqB5O͚kM/R,]cmnB:C8J~9i?aCf,˹HMAȉdzHUiE,=>a+3zapTxeq^6tʨj=L5SW8KǠzhu{̓ ia-&֠`f"o(); 2V)s_^:+A34#ݛ!1`f]|vsAzYkaLh3yTȑs=NNY&GCVJI0.Q6ۍ~ &c ˨YY҈t^C@WdJ29Dd2($Bdl9r.alDHz؅r|.4;c:fJ؍Ve@bO=UREb,z~ R)<'d$$$,vS!ע.SjB.Մ1ej7{$x(3 j|]^cezܪ,F[DO'ɫ73?4]tYLصxxwF+rz5jeearJ>z6w<~|Lg-Zc&F|&~̎]ꝿ_?iTz131_\|3=y˫OţO38@;%( zH NyLSE Jﵣ<ΐʉN קZ~ )pO?kg ϴZ!J5$/m;^\Y|Y? Ύb6w2͡,*cWJTLn$`J|`4|\xy!H5.TdYR䟑+-}2R\C!xtB.nqu.VT{=*,&[7ODT`x,,79q[rT$Z%!9Ww;4!".Ow`8+-o+&xC.H\VAtGOu#`B'p#"|S --ɱE ?H99F,SF"(r ) ĘkXCzb JyFS\N~=e#T9U9r<}^2t!޿RMp>_b {@8&@gR P4}ZHqO$ʔ^R@e}( nJ(\^[:c/@C-ҰQ 1P&'O0.t-~T B I'TsVJL!S0<zT: QhoۇkFrA )/(M"Em{lJojƲ3u[@ʧ{|[Dș.UaI˔g;J3Ax4cj\89W*ZJԧBw|l&R,"ƴn0 АvpGv`N8t6ɽےolfP3&dkSTx{̈́Vrʵ݈g):\v߬_cd*úVD:0;-[AsY gkT @tu5Ͻ `NʫC X3}qi:R:&@Iu},z?nb*#M,xĿ|ɩpE]Enk2]3}]4NN=wl؀cl {~ :/oشR# U//pGIJjםlvq9}l? @ >Q񦻁1Oq ֱlh@׵ٺzY>˂ x@3oٸk!Bi_φdB`yeo'2Oǣ | ODu6>:3(jyeg2ΦV/:m8 JHMHmj[B[*\(rab(>2 ֨R.&Zh ` rFL-Z^j H S_i!T XČĆ}WE6 @շDݚ@ll91BBr452&-$;6G&@Z6h 8᷍4 Y,$0JNȃ) |R0SkldӲQBp6޴(&g6l#Glc23Q3lc0]& TǢM 9̈EXPxLE M|oPfIx2ж4}cꛖQ. 1c&g˶Ifʋ}e8TP}G^xLG"7Ҙ&D\bdt,#0-nc0g L\ DLrnm/-j/K *4Ͷ/+|47;UIr\Ȭ&[gWiATNq<4оR  qoSqifZ׾%iF}6ѶOZ]Dq *4=t-hp Q3q8,ɘ MFa66 jw,zݞm `bfyϲiv=8KvS]YWCĔD϶ vLi9X اE{ mޥEEb,(m`J)X_ 2@\$pOLCߋ[V:q9R,H 9:hmOS#l-Ffq] L`! pRr3Q&Z^]H[F~ζ   FY6ҁ.;Q̯m2sFSa$붑gKxAg ~>fZ6*Ӂ~.GFuK@?-7 Zs?옼s5&7l-iW6!5yNeHm7.qM;2UwQPmgݷs-u@o;n"҅m|Rֶ@Y("oqN޲'n Dזݽfkhĕ>֛ Snq8>, jkG7w?



 
      Title: Chicken with onion marmalade
 Categories: Poultry, Main dish, Low-fat
      Yield: 6 Servings
 
      6    Chicken breast halves
           -(4-5 oz ea) boned & skinned
      3 tb Cream sherry
      2 md Red onions (about 6 oz each)
    1/2 c  Dry red wine
      1 tb Red wine vinegar
      1 tb 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 F oven just until meat is
  white in thickest part (cut to test), 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.
  
  Per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat.); 9.4 g
  carbo.;
       82 mg sodium; 66 mg chol.
  




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Recipe ID 15297 (Apr 03, 2005)

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