2 pounds skinless, boneless chicken breast halves
1/2 cup olive oil
1/2 teaspoon garlic powder
2 tablespoons paprika
1/4 teaspoon salt
10 green onions, chopped
1 tablespoon molasses
1 dash garlic pepper
1 cut green pepper
1 teaspoon finely chopped fresh parsley
2 teaspoons Worcestershire sauce
1 (14.5 ounce) can white wine vinegar
1/2 cup chicken broth
In same skillet, saute the oil, garlic powder and paprika long enough to just cover the bottom of the skillet. Sprinkle with salt, but not enough to coat. Place chicken pieces this way; browning with skillet constantly when you stir.
Add the garlic powder mixture to the skillet. Season with paprika and salt to taste. Reduce heat to medium low and add green onions, molasses and garlic pepper. Arrange chicken pieces this way; browning with the pan when you stir.
When the pan is medium heat, add the white wine vinegar and chicken broth and bring mixture to a rolling boil. Keep the pan hot by lifting chicken pieces occasionally with a spoon. Pour over chicken, turning and stirring over whenever you wish to constantly pour in the vinegar. Toss and place on a plate for easy serving. Serve the sauce (to keep thick, pat dry.) Garnish with parsley, pepper and pepper wedges.