Ingredients

6 chicken breast halves (4-oz. each), boned and skinned
3 Tbsp. cream sherry
2 medium red onions (about 6-oz. each)
1/2 C. dry red wine
1 Tbsp. red wine vinegar
1 Tbsp. honey
parsley sprigs (optional)
salt and pepper

Cooking 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 9×13- 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: