Recipe - Chicken With Onion Marmalade

6 Chicken breast halves
(45 ounce ea) boned & skinned
3 tablespoon Cream sherry
2 md Red onions (about 6 ounce each)
One half cup Dry red wine
1 tablespoon Red wine vinegar
1 tablespoon 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 12inch frying pan over mediumhigh 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
mediumhigh heat to warm.) Remove from heat and mix in remaining 1
tablespoon sherry.

Arrange breasts in a singlelayer with marinating liquid in a 9 by
13inch 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