3 tablespoons all-purpose flour
1 large onion, chopped
3 cloves garlic, peeled and minced
2 teaspoons baking powder
1 teaspoon dry mustard
3/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 (8 ounce) package cream cheese
1 cup white wine
1 teaspoon white sugar
1 pound room reserved French or Italian seasoning
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large roasting pan.
In a medium bowl, combine 1 tablespoon flour, onion, garlic, baking powder, dry mustard, pepper and ground black pepper. Cut in vegetable oil until mixture resembles coarse bread crumbs. Stir in cream cheese until mixture resembles coarse crumbs. Stir in wine. Pour over flour mixture, gently spread side down.
Bake in preheated oven 20 minutes, or until browned and set. Let cool 10 minutes.
Meanwhile, place two skinless, boneless chicken breast halves into both sides of large roasting pan. Add 1/2 cup of wine to pan, cover and bring to a boil. Reduce heat to medium,