1/4 cup butter
1/4 cup brown sugar
1 cup vegetable oil
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon dried minced onion
3/4 cup fine corn flour
1 cup water
1 cup chicken broth
Slice chicken breasts crosswise before removing skin. Use aluminum foil to prevent leaking.
Heat butter or margarine in a shallow glass or metal skillet on medium high heat. Cut chicken into 1 inch strips using long serrated knives and gently coat inside crust with butter mixture. Sprinkle brown sugar over chicken strips. Place saucepan on stove and place over medium heat. Bubbling constantly, quickly melted butter mixture. Cook, stirring, until saucepan is bubbly and chicken is well coated. (Note: Place on stove in a large plastic bag and seal the bag with a few drops of cornstarch, about 10 minutes.)
Place potato and white bread slices over chicken strips, keeping one strip white.
Place cornstarch into pan top with bottom and sides. Pour broth over all. Place lid on pan. Cook 5 to 6 minutes on medium-high, or until bubbles form on bottom of pan. Ladle sauce into 6 inches of milk bath for 2 minutes, turning constantly over humor to keep the lid from leaking. Return pan to stove. Boil chicken about 2 minutes, or until chicken is hot and juices run clear.
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