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Receta Chicken With Onion Marmalade
by Global Cookbook

Chicken With Onion Marmalade
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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

  1. 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.
  2. 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.
  3. 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.
  4. Garnish with reserve onion slices and parsley. Add in salt and pepper to taste.