1 pound skinless, boneless chicken breast halves
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 cup dry white wine
1 cup chicken broth
1 large potato, cubed
1 (4 ounce) can tomato paste
1 tablespoon distilled white vinegar
2 teaspoons white sugar
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
Place chicken in a plastic bag, roll in salt, and place in an 8 x 4 inch saucepan. Place aluminum foil on bag to keep warm, and pack lightly with marinade, giving it a slightly sunken appearance.
Heat 1 1/2 cup of the wine in a small saucepan over medium heat. Add salted chicken, and cook for about 1 minute. Remove chicken from marinade and place on plates.
In a bowl, mix the Worcestershire sauce, white wine, chicken broth, potatoes, tomatoes, tomato paste, vinegar, sugar, Worcestershire sauce, ketchup, and Worcestershire sauce. Pour mixture over chicken and turn to coat. Cover tightly with aluminum foil and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Bake uncovered at 375 degrees F (190 degrees C) for 30 minutes, or until chicken is cooked through. Remove foil and bake for five minutes more, or until internal juices of chicken run clear.
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