4 skinless, boneless chicken breast halves
3 dinner rolls
1/8 cup Worcestershire sauce
2 cups chicken broth
1/2 cup all-purpose flour
Place chicken in a large nonstick skillet or large skillet over medium heat. Cook over medium heat, stirring often, until chicken is no longer pink. Set aside.
In a small bowl combine Worcestershire sauce and chicken broth. Whisk until chicken is no longer pink. Immediately remove chicken from skillet. Brach remaining sauce and place on top. Finally, fold chicken into broth by spoonfuls. Stir in chicken.
Transfer chicken to skillet and heat through.
Meanwhile, in a large bowl combine chicken and flour. Gradually blend flour into chicken broth mixture, stirring constantly until the flour is incorporated. Pour mixture over the chicken and brown on all sides, about 2 minutes.
Return skillet to medium heat. Coat all sides with the sauce and brown chicken layers all over evenly. Serve over dinner rolls.