1 tablespoon vegetable oil
1 egg, beaten
1 medium baked chicken
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
6 cups water
1 cup white wine
1/2 cup chopped onions
4 slices bread, cubed
Heat oil in large skillet over medium heat. Fry chicken for 10 to 12 minutes in batches, until no longer pink inside. Stir in Worcestershire sauce, garlic powder and water; cook, stirring occasionally, for 5 to 6 minutes. Stir chicken. Season with Worcestershire sauce mixture, white wine, onions and bread. Place chicken in skillet, adding enough water to cover. Cover, and cook 45 minutes, turning once, until chicken is no longer pink inside and juices run clear.