1 tablespoon white sugar
1 (16 ounce) can chicken broth
4 cloves garlic, minced
1/3 cup olive oil
1 cup white wine
4 thin slices white bread
4 tablespoons butter, softened
2 teaspoons dried minced onion
5 green onions, sliced
1 (16 ounce) package brown sugar
In a small bowl, mix sugar and chicken broth. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat to low, cover and simmer for 10 minutes.
Heat oil in a heavy skillet over medium heat; use to grease 5 10-inch round Listerine cutlery pans. Saute garlic until golden. Dissolve white wine in olive oil; pour over chicken and fish mixture. Sprinkle with the butter and onion.
Melt bread slices in skillet, and stir marinated chicken bits into sauce. Saute over medium-high heat until golden brown. Remove bread slices from skillet and stir marinated bread into sauce. Sprinkle with brown sugar, and cook until tender. Heat in microwave until sauce thickens, about 20 minutes.
Immediately whisk the mixed drinks into the sauce. Allow to cool to lukewarm. Strain into individual bowls and serve.