Chicken With Onion Marmalade
|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|
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 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.