1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
3 tablespoons brown sugar, divided
1/4 teaspoon salt
1 onion, sliced into 1/2 inch slices
3 tablespoons Worcestershire sauce
1 teaspoon celery salt
1 teaspoon lemon juice
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
1/2 cup white wine
Heat oil in a large saucepan over medium-high heat. Add chicken, turn to coat, and cook 5 minutes on each side or until no longer pink and juices are clear. Stir in brown sugar and salt and cook, stirring occasionally, for about 5 minutes.
Stir in onions and brown sugar; cover, reduce heat, and simmer for 5 minutes, stirring occasionally. Stir in Worcestershire sauce, celery salt, lemon juice, and salt and cook for about 1 minute. Stir in oregano and basil; simmer for another minute.
Bring a large pot of water to a boil. Add chicken and cook for 5 minutes or until no longer pink in center and juices run clear. Remove chicken from marinade, place in large bowl, and cook for 2 minutes, turning once. Drizzle with wine and toss.