1 (3 ounce) can sliced mushrooms, drained
1 cup chopped celery
1 cup sliced mushrooms
3/4 cup chopped tomatoes
1 cup sliced red onions
1 cup sliced green onions
2 tablespoons Worcestershire sauce
1 tablespoon honey
1/2 teaspoon dried oregano
In a small bowl, mix mushrooms, celery, mushrooms, tomatoes, and red onions. Mix in the Worcestershire sauce, honey, oregano and orange marmalade.
Heat oil in a large skillet over medium heat. Cook chicken until browned on both sides, about 5 minutes. Remove chicken from skillet and cool.
Stir celery mixture into chicken and return to a boil, stirring constantly. Return chicken to skillet and cook over low heat for about 5 minutes. Remove from skillet and cool. Mix grape jelly into pan.
Return chicken to skillet and heat through, stirring occasionally, until chicken is no longer pink and juices run clear, about 5 minutes.