6 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon paprika
1 teaspoon dried minced celery
1 teaspoon garlic powder
3 tablespoons all-purpose flour
Heat oil in large skillet over medium heat. Fry chicken in oil until no longer pink. Remove chicken from skillet and set aside.
Heat vegetable oil in large skillet over medium heat. Remove chicken from skillet and cook until brown on all sides. Stir chicken into pan and brown on all sides. Pour chicken broth over chicken. Place chicken into skillet and heat on high heat until golden brown. Stir in Worcestershire sauce, celery salt, garlic powder and flour. Cook and stir until thickened.