2/3 cup margarine, divided
1 cup molasses
1 cup chicken broth
1/4 cup white wine
1/4 cup Worcestershire sauce
1/4 cup chopped green onions
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/8 teaspoon dried basil
1 teaspoon dried oregano (optional)
1/8 teaspoon dried rosemary (optional)
1/4 teaspoon salt
1/4 teaspoon dried sage
1/8 teaspoon dried thyme (optional)
Heat 1/3 cup margarine in a saucepan over medium heat. Add molasses, stirring well. Bring to a simmer, stirring constantly. Reduce heat to low; simmer, stirring occasionally, for 1 1/2 hours.
Stir chicken into molasses mixture. Return mixture to a boil, stirring constantly.
Stir in wine, Worcestershire sauce, green onions, cayenne pepper, garlic powder, basil, oregano, rosemary, salt, sage and thyme. Reduce heat to low; boil, stirring, for about 10 minutes. Pour sauce into two serving bowls.