Chicken With Onion Marmalade
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)