Chicken with onion marmalade. (recipe) (Sunset's Kitchen Cabinet) (Column) From: Sunset | Date: April 1, 1992| Author: Ross, L.K. | COPYRIGHT 1992 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

6 boned and skinned chicken breast halves (4 to 5 oz. each) 3 tablespoons cream sherry 2 medium-size (about 6 oz. each) red onions 1/2 cup dry red wine 1 tablespoon red wine vinegar 1 tablespoon honey Parsley sprigs (optional) Salt and pepper

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 air...

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