1 cup white wine vinegar
3 tablespoons soy sauce
2 tablespoons brown sugar
1 dash garlic powder
1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup chopped white wine
1 onion, chopped
1 1/2 teaspoons minced celery
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups chicken broth
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 cup chicken broth
1/4 cup water
In a medium saucepan, blend white vinegar and soy sauce in a small bowl. Mix in brown sugar, garlic powder, skinless, boneless chicken breasts, white wine and onion, then pour chicken broth into pan. Bring to a boil, stirring often, until chicken is no longer pink.
Reduce heat and stir in olive oil. Bring mixture to a boil, and cover. Cook, stirring constantly, for 5 minutes. Reduce heat to low, and simmer, stirring occasionally, for several minutes.
Add water all at once, and cook, stirring constantly, for about 30 minutes.