4 tablespoons Alessi raspberry blush vinegar
2 tablespoons Grandma’s molasses
2 cloves garlic, minced
1 tangelo or orange, juiced
6 ounces pineapple juice
1 large Vidalia Onion, sliced into things rings
1 pound boneless, skinless chicken breast
salt and pepper
- Salt and pepper chicken generously.
- In a large leak proof container layer chicken and onion rings loosely.
- Whisk together remaining ingredients until well blended.
- Pour over chicken and onions.
- Chill for 4-6 hours or overnight, turning every 30 minutes or so.
- Drain off marinade, but retain.
- Dry onions well with paper toweling so they will caramelize.
- In a large skillet, melt 2 tablespoons butter.
- When hot, saute onions until translucent and browning.
- Push onions to the outer edge and saute’ chicken pieces.
- When chicken is a few minutes from being done, add in drained marinade and cook until thick glaze forms and the color caramelizes.
- Serve over homemade egg noodles.
2 to 2 1/2 cups flour, divided 2 cups and 1/2 cup
1/2 teaspoon sea salt
1 tablespoon cold water
- Place 2 cups of the flour and salt in a large mixing bowl.
- Make a well in the center of the flour.
- Add the eggs and flour.
- With your hands or a wooden spoon, gradually mix all together until well blended.
- Gather into a ball and knead on a floured surface until smooth, about 10 minutes.
- Add remaining flour as necessary to prevent the dough from sticking to your hands or the kneading surface.
- Divided the dough into thirds.
- On a lightly floured surface roll each portion into a paper thin rectangle.
- Dust rectangle with flour to prevent sticking.
- Trim edges and roll up jelly roll style.
- Using a very sharp knife cut into 1/4 inch slices.
- Unroll noodles and allow to dry on paper towels at least one hour before cooking.
- Repeat with remaining portions.
- Always add 1 tablespoon of oil to the cooking water for a better noodle.