1 cup water
1 cup milk
1 tablespoon Worcestershire sauce
2 teaspoons prepared horseradish
2 tablespoons prepared horseradish
1 pound skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1 egg
Place 1 cup water and 1 cup milk in a large saucepan. Bring to a boil over medium heat. Boil until liquid is reduced, about 15 minutes. Remove from heat; mix in 1 tablespoon Worcestershire sauce, 1 tablespoon horseradish, 1 pound chicken breasts and 1/2 teaspoon salt.
Place chicken in saucepan and heat to 375 degrees F (190 degrees C). Place chicken in a large skillet and brown on all sides. Remove chicken from skillet; cover and set aside.
In a large skillet over medium heat, stir together 2 tablespoons horseradish, 2 tablespoons horseradish mixture, 2 tablespoons salt, 2 eggs and remaining water. Stir in chicken and cook until chicken is no longer pink and juices run clear, about 10 minutes.
Remove chicken from saucepan; drain along with remaining liquid. Add liquid to saucepan and stir gently until thickened.