Ingredients:
For Rosemary Mustard Butter: Place shallots, garlic, mustard seed, rosemary, bay leaf, mushrooms, white wine and champagne vinegar in a sauce pan and reduce by two thirds. Strain. Blend butter until smooth and add the strained reduction, dijon mustard, rosemary, salt and pepper. Blend until combined. Form into roll and refrigerate. For Sweet Onion Broth: Spray pan with nonfat cooking spray. Add onions, shallots and garlic. Sweat vegetables until tender and lightly browned. Add sherry and reduce by half. Add chicken and veal stocks, simmer 45 minutes or until it develops a rich onion flavor and has reduced slightly. Strain and set aside. For Onion Marmalade: Spray pan with nonfat cooking spray. Add onions and sweat over low heat until tender and translucent. Deglaze pan with red wine vinegar. Reduce until dry. Season with salt and pepper. Cool and set aside. For Each Serving: Roast chicken breast. Heat vegetables in stock. Place warm vegetables in center of plate with chicken breast on top. Place a dollop of Rosemary Mustard Butter on top of the chicken. Sprinkle the Red Onion Marmalade over the vegetables and chicken. Serve.

Directions:
For Rosemary Mustard Butter: Place shallots, garlic, mustard seed, rosemary, bay leaf, mushrooms, white wine and champagne vinegar in a sauce pan and reduce by two thirds. Strain. Blend butter until smooth and add the strained reduction, dijon mustard, rosemary, salt and pepper. Blend until combined. Form into roll and refrigerate. For Sweet Onion Broth: Spray pan with nonfat cooking spray. Add onions, shallots and garlic. Sweat vegetables until tender and lightly browned. Add sherry and reduce by half. Add chicken and veal stocks, simmer 45 minutes or until it develops a rich onion flavor and has reduced slightly. Strain and set aside. For Onion Marmalade: Spray pan with nonfat cooking spray. Add onions and sweat over low heat until tender and translucent. Deglaze pan with red wine vinegar. Reduce until dry. Season with salt and pepper. Cool and set aside. For Each Serving: Roast chicken breast. Heat vegetables in stock. Place warm vegetables in center of plate with chicken breast on top. Place a dollop of Rosemary Mustard Butter on top of the chicken. Sprinkle the Red Onion Marmalade over the vegetables and chicken. Serve.

Nutrition Information::