4 skinless, boneless chicken breast halves
2 tablespoons butter or margarine
1/2 teaspoon salt
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1/2 cup white wine
1 tablespoon molasses
1 teaspoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper powder
3 tablespoons brandy
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Place chicken in prepared baking dish. Toast in preheated oven for 45 minutes or until cooked through and juices run clear. Drain, cool and cut into cubes.
To Make Butter: In a large bowl, mix butter and salt together. Stir flour into butter mixture, stirring occasionally until well blended. Gradually blend in milk. Mix wine, molasses, parsley, sage, thyme, pepper powder and brandy into butter mixture. Mix butter mixture with flour mixture until just moistened.
Bake chicken uncovered for 30 minutes in preheated oven. Remove chicken from oven and skin side down. Brush with butter mixture and brush all over chicken. Return chicken to oven.
Bake uncovered for 40 minutes, uncovered for 40 minutes. Remove chicken from oven, skin side up, and brush all over with brandy mixture. Serve hot.