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Chicken With Onion Marmalade Recipe
|Boneless skinless chicken breast halves||30 Ounce (6 Pieces, 5 Ounce Each)|
|Cream sherry||3 Tablespoon|
|Red onions||12 Ounce (2 Medium Size, About 6 Ounce Each)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Tablespoon|
Serving size: Complete recipe
Calories 1363 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 2.8 g14%
Trans Fat 0.2 g
Cholesterol 493.3 mg
Sodium 965.9 mg40.2%
Total Carbohydrates 60 g20.2%
Dietary Fiber 6.2 g25%
Sugars 38.8 g
Protein 200 g399.8%
Vitamin A 3.6% Vitamin C 48.2%
Calcium 17.1% Iron 37%
*Based on a 2000 Calorie diet
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 often over medium-high heat to warm.) Remove from heat and mix in the 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° 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 reserved onion slices and parsley.