2 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon salt
6 skinless, boneless chicken breasts
1 teaspoon butter, melted
1 teaspoon Worcestershire sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon balsamic vinegar
2 teaspoons vegetable oil
1 olive, cut into strips
1 cup mixed smoked sausage
1 cup fresh mushrooms
1/2 teaspoon paprika
1/4 teaspoon salt
1 clove garlic, minced
In a large skillet, combine curry powder, garlic powder, paprika, salt, and butter. Cook over medium high heat, 15 minutes. Remove from heat and stir in Worcestershire sauce and balsamic vinegar. Turn chicken breasts, skin side up, and cook butter and Worcestershire sauce over medium heat for about 10 minutes; gently boil. Season with balsamic vinegar, Worcestershire sauce, and balsamic vinegar mixture. Reduce heat further to medium and barely simmer, stirring occasionally, for an additional 10 minutes. Remove chicken and place on paper towels; steam on top of the chicken for 5 minutes. Cover and refrigerate for 2 hours.
Remove breasts from oven, remove foil, and place breasts on a medium heat grill, but do not brown. Remove breasts from oven. Brown remaining fat.
Melt butter and olive in a small skillet over medium heat. Mix together sausage and mushrooms; transfer into the skillet.
Whisk together cooked chicken with white wine for about 5 minutes, stirring. Cover skillet with foil and heat through. Using a 2 inch punch bowl, roll chicken into 1 inch strips. Remove skin side up and cut into thick slices.
Drain excess fat from chicken. Stir in balsamic vinegar and oil.
Melt butter in a large pot over high heat. Add chicken and cook 12 to 15 minutes. Remove breasts and discard. Place skin side up on plates and place foil over bird.
Serve hot wings over chicken and serve with sour cream and salsa.