1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 cups vegetable oil
1 (10.75 ounce) can tomato based chicken broth
1 onion, sliced into 1 inch strips
In a small skillet, cook garlic powder and salt over medium heat, stirring frequently until garlic powder begins to turn transparent. Remove from heat; stir in pepper and oil. Pour over chicken in skillet; stirring constantly.
In a small saucepan heat tomato broth, onion and garlic powder over medium heat. Bring to a boil, stirring frequently. Pour over chicken in skillet; cook until chicken is no longer pink and juices run clear. Remove from heat. Pour sauce over chicken.