Name: Chicken with Onion Marmalade
Ingredients: 6 Chicken breast halves (4-5 oz ea) boned & skinned; 3 tb Cream sherry; 2 md Red onions (about 6 oz each); 1/2 c Dry red wine; 1 tb Red wine vinegar; 1 tb Honey; Parsley sprigs (optional); Salt and pepper

The nature and depth of human pride are illuminated by comparing boasting to self-pity. Both are manifestations of pride. Boasting is the response of pride to success. Self-pity is the response of pride to suffering. Boasting says, 'I deserve admiration because I have achieved so much.' Self-pity says, 'I deserve admiration because I have suffered so much.' Boasting is the voice of pride in the heart of the strong. Self-pity is the voice of pride in the heart of the weak. Boasting sounds self-sufficient. Self-pity sounds self-sacrificing. The reason self-pity does not look like pride is that it appears to be so needy. But the need arises from a wounded ego. It doesn't come from a sense of unworthiness, but from a sense of unrecognized worthiness. It is the response of unapplauded pride. Christian Hedonism severs the root of self-pity. People don't feel self-pity when suffering is accepted for the sake of joy.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Poultry, Main dish, Low-fat	6	Servings

INGREDIENTS

6		Chicken breast halves (4-5 oz ea) boned & skinned
3	tb	Cream sherry
2	md	Red onions (about 6 oz each)
1/2	c	Dry red wine
1	tb	Red wine vinegar
1	tb	Honey
		Parsley sprigs (optional)
		Salt and pepper

INSTRUCTIONS

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.
Per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat.); 9.4 g carbo.;
82 mg sodium; 66 mg chol.
* Source: Sunset, April 1992
* Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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