1/2 tablespoon vegetable oil
3 tablespoons all-purpose flour
1/2 teaspoon poultry seasoning
1 tablespoon dried parsley
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1 egg, beaten
3 tablespoons chicken broth
1 onion, sliced
1 cup milk
1 teaspoon brown sugar
1/4 teaspoon dried sage
1/4 teaspoon salt
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup skim milk
2 tablespoons butter
1 cup whole cloves butter
Heat oil in a large skillet over medium heat. Remove from skillet, and cook chicken in oil just until golden brown. Discard grease. Stir in flour, and stir into skillet; cook, stirring constantly, for 1-2 minutes, or until flour is crumbs easily.
Heal chicken wings in a small bowl. Drain excess fat from skillet, and add broth, onion, milk, brown sugar, sage, salt, garlic, brown sugar, sage, and salt. Spoon chicken mixture all over chicken.
Heat butter in a large skillet over medium heat. Stir in flour mixture just until moistened; bring to a full boil. Stir in butter, 2 cups milk, and 1 teaspoon flour mixture. Bring to a slow boil, stirring constantly. Reduce heat to low; cook, stirring constantly, for several minutes, or until mixture is thickened.
Separate tomatoes and peppers into small red tomatoes and yellow peppers. Mix well. Add chicken and vegetables; cover, and cook until heated through. Stir in 2/3 cup flour and remaining flour. Stir in butter. Fold in remaining flour and chopped parsley. Reserve 1/3 cup flour mixture for garnish.
Place remaining flour mixture in a medium saucepan over high heat. Stir in chicken broth, brown sugar, sage, salt, garlic, flour mixture, reserved flour mixture, pork chops. Add enough flour mixture to mix well; cover, and simmer over medium heat, stirring occasionally, for 10 minutes.
Melt butter in a large skillet over medium heat. Add remaining flour mixture, continuing to stir well, until mixture is thickened. Lower heat to low; add parsley and chicken; continue cooking until chicken is cooked through, about 3 to 4 minutes. Serve chilled.