1/4 cup butter, softened
1/4 cup all-purpose flour
1 cup chicken broth
6 skinless, boneless chicken breast halves
3 tablespoons vinegar
salt and pepper to taste
2 eggs, lightly beaten
1 tablespoon orange juice
1 tablespoon brown sugar
1 teaspoon white sugar for garnish (optional)
Preheat oven to 250 degrees F (120 degrees C).
Stir butter into a large skillet over medium heat; cook 1 to 2 minutes, stirring constantly. Stir in flour and cook immediately. Remove skillet from heat. Mix in chicken and cook briefly, stirring frequently.
Stir vinegar into skillet and cook briefly; stir sauce over medium heat for about 1 minute. Remove chicken from skillet and pour over sauce.
Season chicken with salt and pepper to taste. Jam every piece of bread with white sugar.
Arrange chicken pieces in a single layer on a medium baking sheet. Brush with egg and brown on both sides. Sprinkle 1 tablespoon brown sugar on each breast.
Place a large aluminum foil or wire rack on top of rack and place racks in oven. Place uncovered rack in center of oven. Place rack in baking dish. Brush egg and sugar mixture all over chicken.
Bake at 250 degrees F (120 degrees C) for 20 minutes or until chicken is tender.