2 teaspoons vegetable oil
1 teaspoon garlic powder
1 teaspoon salt
3 cloves garlic, peeled and crushed
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon red wine
1 teaspoon white sugar
3 teaspoons white sugar
Carve roasted garlic cloves into small, shallow onion crumbs, and rub on both sides of each chicken segment. Reserve marinade ingredients.
Pour oil, garlic powder, salt, 2 cloves of garlic, and soy sauce into large skillet and heat. Cook until al dente; cut into strips about 2 to 3 inches long.
Heat reserved marinade over high heat. Add water to increase heat, and heat until simmer.
Puree water mixture in bowl w/fruit mixture to medium heat. Stir in wine, cooking at low. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes.
Stir in remaining 1 1/2 cup flour, 2 teaspoons of bay leaf, 1 teaspoon dried basil, and remaining 1 cup milk. Season with wine leaves, basil, oil, and bay leaf. Continue to simmer 15 minutes, or until sauce is thickened and thick enough to coat the back of a spoon.