Picnic Chicken


3 or 4 boneless, skinless chicken breasts
olive oil
salt and pepper to taste
3 cloves garlic, minced
1 TB butter
1/4 c packed brown sugar
1/4 c chili sauce
2 TB Worcestershire sauce
1 TB celery seed
1 TB prepared mustard
1/2 tsp salt
1/8 tsp hot pepper sauce


Sauté chicken breasts in olive oil until browned and done, about 6 minutes per side. Keep warm.
In a separate pan, brown garlic in butter. Add remaining ingredients and bring to a boil, stirring constantly.
When hot and thick, place chicken breasts in sauce and turn to coat.
Serve with extra sauce.