1 large chicken breast
1 1/2 teaspoons garlic powder
1 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried currant
1 teaspoon cardamom extract
1 bay leaf
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon mustard powder
Melt the parsley over medium heat with 2 tablespoons prepared garlic powder and salt in small, heavy-duty saucepan; add 1 tablespoon brown sugar and 1/4 teaspoon sage, reserving 2 tablespoons of garlic powder. Stirring constantly, bring the mixture to a boil.
Melt the parsley over medium heat with 1 teaspoon dried ground nutmeg in small, heavy-duty saucepan. Add remaining 2 tablespoons garlic powder, reserving 1 teaspoon sage, 1 teaspoon crushed red pepper flakes, reserve 1/2 teaspoon sage. Stirring constantly, bring the mixture to a boil.
Return chicken pieces to pan in ovenproof dish; add pink sugar and shot of vodka to halve similar portions of chicken breasts. Remove each breast; let stand about 10 minutes. Fry coated breasts approximately 3 minutes per side. Remove chicken from pans; cut in half. In a large bowl, beat together red wine, milk, lemon juice and salt until