3 tablespoons butter, softened
1/1 cup dry instant white wine
3 tablespoons Worcestershire sauce
8 ounces skinless, boneless chicken breast halves
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon dried oregano
1 clove garlic, crushed
2 teaspoons salt and pepper to taste
2 (10 ounce) cans tomato paste
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whip butter or margarine until smooth. Add wine and Worcestershire sauce and mix well. Chill until firm.
Heat oil in a medium skillet over medium heat.
In a medium bowl, combine chicken, oil, garlic, salt and pepper. Heat until chicken is transparent and has golden brown spots. Remove from heat and shred.
Track one side of chicken from the drumsticks and place in a large, shallow dish.
Pour about 1/3 cup of broth into dish with drumsticks and spoon on top of chicken. Sprinkle with 1/3 cup wine, tomato paste, and garlic. Cover and refrigerate 2 hours.
Remove drumsticks and drumsticks, chicken, tomato paste mixture and garlic over a pan of lightly oiled griddle or, if you choose, in a large skillet. Cook until juices run clear. Flip drumsticks and drumsticks over and cook the other side until golden. Serve sauce garnished with parsley.
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