Chicken with Onion Marmalade

Ingredients:

6 chicken breast halves (4 to 6 ounces each), boned and skinned
3 tablespoons cream sherry
2 medium red onions (about 6-ounces each)
1/2 cup dry red wine
1 tablespoon red wine vinegar
1 tablespoon honey
parsley sprigs (optional)
salt and pepper

Preparation:

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 of the 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 9x13-
inch pan. Bake, uncovered, in a 450 degree 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 reserved onion slices and parsley. Add salt and pepper to
taste.






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