Ingredients
6 chicken breast halves (4-5 oz ea) b, oned & skinned
3 tbsp cream sherry
2 medium red onions (about 6 oz each)
1/2 cup dry red wine
1 tbsp red wine vinegar
1 tbsp honey
1 parsley sprigs (optional)
1 salt and pepper
Directions
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
Servings: 6 servings
Chicken With Onion Marmalade Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into ancient history, in truth as far back into history as early Egypt, and possibly even further. However, these, old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to experts are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the Roman cooks were skilled in the use of a wide range of herbs and spices, including some familiar names like thyme, fennel and parsley. For the centuries that followed, the powerful and rich houses competed to serve up the most extravagent banquests, and as a consequence, cooks and their collection of recipes became highly prized. However, it wasn`t until the 1800s the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cook books were in great demand, as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Chicken With Onion Marmalade recipe.
