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Ingredientes
- 6 x Chicken breast halves (4-5 ounce ea) boned & skinned
- 3 Tbsp. Cream sherry
- 2 med Red onions (about 6 ounce each)
- 1/2 c. Dry red wine
- 1 Tbsp. Red wine vinegar
- 1 Tbsp. Honey Parsley sprigs (optional) Salt and pepper
Direcciones
- Rinse chicken and put in a heavy plastic food bag; add in 2 Tbsp. sherry. Seal bag; rotate. Refrigerateat least 30 min or possibly up to 6 hrs; turn over several times.
- Meanwhile, thinly slice onions; wrap several slices airtight and refrigerateup to 6 hrs. In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey. Stir often till liquid evaporates. (If made ahead, cover and set aside up to 6 hrs; stir over medium-high heat to hot.) Remove from heat and fold in remaining 1 Tbsp. 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 till meat is white in thickest part (cut to test), 12 to 15 min. With a slotted spoon, transfer chicken to a hot platter. Spoon onion mix over chicken.
- Garnish with reserve onion slices and parsley. Add in salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 116 | 43% |
| Total Fat 12.91g | 16% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 92mg | 4% |
| Potassium 381mg | 11% |
| Total Carbs 3.65g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.2g | 1% |
| Protein 29.37g | 47% |
