• Tweet

 

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.

HOMEMADE NOODLES
2 to 2 1/2 cups flour, divided 2 cups and 1/2 cup
1/2 teaspoon sea salt
3 eggs
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.