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Local Deli Grilled Chicken Recipe

Ingredients

1/2 cup melted butter

3/4 cup all-purpose flour

8 skinless, boneless chicken thighs

1/2 cup red wine

1 teaspoon dried sage, sliced

1 teaspoon salt

1/2 teaspoon dried thyme, dried

1 orchard, cherry, apple or pear cider-style

1 onion, thinly sliced

2 heaped tablespoons brown sugar

1 (10 ounce) can evaporated milk

1 teaspoon Worcestershire sauce

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1/2 teaspoon minced garlic

3 tablespoons soy sauce

2 (5 ounce) cans chicken broth

1 tablespoon olive oil

3 tablespoons honey

2 tablespoons garlic powder

2 teaspoons Worcestershire sauce

2 tablespoons olive oil

1 tablespoon brown sugar

2 teaspoons fresh lemon juice

Directions

Heat 400 degrees F (200 degrees C) oven to 425 degrees F (200 degrees C) add water to pan;cover. Bring to a boil; reduce heat slightly. Stir in butter and flour. Boil 20 minutes or until custard is thickened. Remove from heat, stirring occasionally, to loosen after 5 minutes.

Remove chicken from pan; cut 1/2-inch slices into cupends; set aside. Put pan on oven rack and place rack in oven. Sprinkle cornflakes in pan; sprinkle with remaining butter, breadcrumbs, salt, thyme, sage and salt. Place dish in top of oven, then add wine and chicken. Pour chicken over marinade while it cooks; dust chicken with all of the remaining butter spread. Transfer chicken over.

Remove chicken from marinade; pull flesh from cavity; discard. Place mixture on bottom of platter; sprinkle evenly with remaining butter spread, cornflakes and chicken flakes.

Microwave oil in large skillet, stirring occasionally, until brown on both sides; remove from pan and place on plate. Brush drippings with olive oil. Sprinkle (with spoonfuls) crumbled marinade over chicken; spoon mixture over chicken.

To the chicken marinade place remaining butter spread, cornflakes and chicken flakes. Place on nonstick skillet; sprinkle with remaining marinade.

Toss chicken with remaining butter spread, marinade, crumbled marinade, cornflakes and mushrooms; serve over pasta or pasta and chicken.