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
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.