Mmmm…Garlic and Brown Sugar Chicken

I’m afraid I’m pretty rubbish at coming up with names for new dishes. Oh well.
this is what I’m trying tonight, with a few changes:
Ingredients:
4 boneless skinless chicken breasts or thighs
4 garlic cloves, minced
1/2 onion, chopped
1 Tablespoon olive oil
salt and pepper, to taste
about…1/2 cup chicken broth?
about…1/2 cup cooking sherry or white wine?
1/4 or 1/2 teaspoon dried ginger
3 tablespoons brown sugar
chopped parsley, basil, thyme, whatever…optional
Directions:

1. In large sauté pan on medium-high heat, sauté the onion and garlic with the oil until tender.
2. Meanwhile, season the chicken with salt and pepper.
3. Once the onion and garlic are tender, add the chicken to the saute pan (be careful not to overcrowd the pan!). Brown the chicken, turning once or so, for 15 minutes. Lift the chicken out of the pan, and place in a foil-lined 13x9" Pyrex pan, and pour all of the juices over the chicken. 
4. Now you have two baking options:
1. You have a broiler. Nice. Good call. Broil the chicken for 10 minutes on the low setting of the broiler, in a casserole dish lined with aluminum foil. Flip the chicken over. Mix together the ginger and brown sugar and sprinkle over the chicken breasts. Broil for another 10 minutes (the sugar, etc. may caramelize a bit, but that just makes it tastier. Charcoal is usually not tasty.)
2. You have no broiler. None. Sadness. Well, I suppose we can work with that. Mix together the brown sugar and ginger and sprinkle over the chicken. Bake at 425 degrees Fahrenheit, 218 degrees Celsius for 25 minutes. Then turn it up to 500 degrees Fahrenheit or 260 celsius and bake another 5 minutes or so. Watch out--if your oven is temperamental, it might get burned. That would be sad. Sugars may caramelize, flavors may intensify, but smoking charcoal is usually a bad thing. 
5. About 5 minutes before the chicken is done, reheat, on medium-high heat, the pan in which you browned the chicken, onions, and garlic. Add enough sherry (or combination of sherry and chicken broth) to the pan so that 1/4 inch of liquid covers the bottom of the pan. Place the pan over high heat and bring the liquid to a boil, scraping cooked bits of food from the bottom of the pan with a wooden spatula.
6. Allow the mixture to simmer briefly, just until the liquid thickens slightly, and all of the bits of food have been scraped off the pan. Season with salt and pepper, add chopped parsley, and pour over the chicken (when it’s done.)