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Name: Chicken with Onion Marmalade
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Salt and pepper; 1 tb Honey; 6 Chicken breast halves; 3 tb Cream sherry; 1 tb Red wine vinegar; Parsley sprigs (optional); 2 md Red onions (about 6 oz each); 1/2 c Dry Red Wine

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INGREDIENTS

Salt and pepper
1 tb Honey
6 Chicken breast halves
3 tb Cream sherry
1 tb Red wine vinegar
Parsley sprigs (optional)
2 md Red onions (about 6 oz each)
1/2 c Dry Red Wine

Servings

INSTRUCTIONS

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. * Source: Sunset, April 1992 * Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

NOTES

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Chicken with Onion Marmalade

Salt and pepper
1 tb Honey
6 Chicken breast halves
3 tb Cream sherry
1 tb Red wine vinegar
 Parsley sprigs (optional)
2 md Red onions (about 6 oz each)
1/2 c Dry Red Wine

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.    * Source: Sunset, April 1992  * Typed for you by Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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Nutrition

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Serving Size: 1 Serving (121g)
Recipe Makes: 6 Servings

Calories: 187
Calories from Fat: 85 (45%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.8g
Cholesterol 60.6mg		19 %
Sodium 84.9mg		3 %
Potassium 228.3mg		6 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.3g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 187

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