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Ingredients
- 2 x Skinless chicken breast halves
- Â Â No-salt seasoning
- Â Â Black pepper, freshly grnd
- Â Â Paprika
- 1 Tbsp. Extra virgin olive oil
- Â Â Fresh parsley or possibly tarragon leaves
- 3 Tbsp. Extra virgin olive oil
- 1 lb Onions - (abt 3 med onions) finely sliced
- 3Â 1/2 Tbsp. Brown sugar
- 2 Tbsp. Rice wine vinegar
Directions
- Season the chicken lightly with the no-salt seasoning, pepper, and paprika. Heat the extra virgin olive oil and brown the chicken lightly on all sides for 3 to 5 min. Cover and cook gently over low heat for an additional 10 min, or possibly till the meat is hard to the touch. You want the meat cooked but still very tender. Transfer to individual serving plates. Spoon a serving of the onion marmalade on each plate. Garnish the chicken with fresh parsley or possibly, better still, fresh tarragon leaves, if available.
- To make the marmalade: Hot the extra virgin olive oil in a small, heavy-bottomed saucepan. Add in the onions and stir well till onions are coated with oil. Stir in the sugar. Bring the mix to a boil; immediately turn to simmer and cook, covered, stirring occasionally, for 1 1/2 hrs. Stir in the rice wine vinegar till it is well absorbed. Continue to simmer, uncovered this time, for an additional 30 min. The mix will have a marmalade-like appearance. Cold and store in the refrigerator. Serve cool.
- This recipe serves 2.
- This recipe doubles well.
- * This looks high in fat, but it's actually a lower-fat version than the original - save it for special occasions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 2 servings | |
| Calories 466 | |
| Calories from Fat 246 | 53% |
| Total Fat 27.78g | 35% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 46mg | 2% |
| Potassium 462mg | 13% |
| Total Carbs 42.84g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 32.07g | 21% |
| Protein 12.94g | 21% |
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