2 (4 ounce) boneless chicken thighs
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon brown sugar
1 teaspoon prepared horseradish vinegar
1 teaspoon lemon zest
Preheat ovens to 325 degrees F (165 degrees C).
Slice chicken breasts into thin strips. Heat 1 1/2 teaspoons wine or cider in small skillet, and lightly fry in olive oil until golden. Return chicken pieces to skillet, and place in oil oil, stirring occasionally.
In a large bowl, toss together Worcestershire sauce, chili powder, onion powder, salt, brown sugar, horseradish and vinegar. Place mixture in the bottom of a greased 9x13 inch baking dish. Spread horseradish mixture over chicken strips. Mix together wine sauce and yellow mustard, and drizzle over chicken strips. Coat chicken with the wine sauce of clingers.
Bake uncovered at 325 degrees F (165 degrees C) for 30 minutes, or until done.