1 red onion, thinly sliced
1 cup butter
1 cup all-purpose flour
1/2 cup Worcestershire sauce
1 pound skinless, boneless chicken breast halves
1 cup white wine
1 (6 ounce) packet preservative-free soy sauce packet
2 teaspoons white sugar
2 teaspoons granulated sugar
3 tablespoons baking powder
1/4 teaspoon peppermint extract
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage, crushed
In a small bowl, chop onion and saute in butter until crisp. Mix flour and Worcestershire sauce in a separate bowl, and set aside.
Heat 2 tablespoons of remaining butter in a small skillet over medium heat. Add chicken breasts, and saute coated with flour in browning sauce for about 15 minutes, or until all chicken is cooked. Remove breasts from skillet, and stir in white wine.
Stir egg into skillet, and cook about 15 minutes, or until eggs are set. Remove from skillet and stir in soy sauce, remaining flour, yeast and sugar. Let chicken sit in skillet for 5 minutes in pan.
Stir seasoned brown sugar into skillet, and stir gently until mixed. Pour sauce over chicken, and allow to stand nearly 1 hour in pan. Heat additional butter over medium heat until just just enough to coat.
Heat remaining butter in a large pot or saucepan over medium heat. Add chicken, and toss together, pan, finally
Return chicken to pan, stirring often, to coat. Continue stirring occasionally, until chicken is cooked through and juices run clear. Microwave 2 additional tablespoons of brown sugar right before transferring to bowl with fillets. Serve with sauce and bread.