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.
Wms7E|(8dJ!MpLF}ttItvs$Fo_y{&{ޝvxj%4!_ B8:;"d2&THOrmpzjBVaNbzQLŠh> lXKh[ <}۩Lh;FAĚ]kb R1u{,nbRFT1$(T-HfOX> ~-4<FȚ+h+/`T.Xy"1 q '\ǬP.B&QBQ"`=mNrFCi̜=R%,䴉iCIGo8n9*b5E~< 'a"WwNtĒ5u%\ c8=w3Ykr1 F!?;:QDD?ߦ|g`4y;7yRbC 5lEv&ށNӸؼ~a2*,hU,y= XΌt;xڻ 8;N& mwSn3hi1m _]?;?,Lx_o߽|WJuaɛoEmp L[O|X{Zggi"grZ &EU7b36a*`| f9$pGSglkAN\t6Gz_x߯N/Yp>E,O: tM@]Cߕ,.㣃V~Ej^Q(Xe)W,a˕_?/^B&eeZ1Ė,j5ŮdgRU 乿X3Vl6EP3 \I ZvsޮPЮSsU(nlb5fNsN/IvsR|B ~SFpdޡ\ ^^p_vQǏhp*cVE)2pb1cC3F]3]Z^b W?OZpDzFt0S)y^onf .=W(ȥ]i2H#e j#1 D*4At@NU:fI鰆NDeƄ D=u8O6joSl˹ qK/UpM}U\oÅu*YXS



 
      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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