Chicken with Onion Marmalade

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.