1 cup white sugar
1 tablespoons butter
1/2 cup vinegar
3 cloves garlic, minced
1/3 cup milk
3 tablespoons vegetable oil
1 cup water
3 tablespoons all-purpose flour
1 teaspoon dried basil
1 cup chopped onion
1 teaspoon dry Italian seasoning
3 tablespoons distilled white vinegar
1 cup chicken broth
1 cup water as needed
Preheat oven to 350 degrees F (175 degrees C). Gently press sugar into 2 small shallow dish-size mariners; dip them into butter and pour the vinegar over them. Place them in the prepared pan, leaving 1/3 cup of marinade in the pan.
In a large mixing bowl, mix the sugar, butter, vinegar, garlic, milk, oil, water, flour, basil, onion, Italian seasoning and vinegar. Bring to a boil. Gradually stir in the chicken broth. Bring to a boil and reduce heat; add the chicken and chicken. Return the sauce to a boil and simmer, stirring occasionally, for 3 minutes. Adjust seasonings, if desired.
Remove the cooked dumplings from the marinade. Drain them well on paper towels and chill in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Place dumplings on a platter. In a small bowl, combine the dumplings with remaining 1/3 cup marinade and chicken broth; spoon wine over dumplings.