3/4 cup vegetable oil
6 skinless, boneless chicken breast halves
2 tablespoons Worcestershire sauce
1 small onion, minced
2 cloves garlic, minced
1 (16 ounce) package frozen mixed vegetables, thawed
1 (4 ounce) can mushrooms, drained
1 (4 ounce) can cooked chicken meat, drained
1 large tomato, sliced
1 cup celery seed
1 (4 ounce) can chicken broth
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon salt
1 teaspoon grated fresh ginger root
1 teaspoon garlic powder
Heat oil in a large skillet over medium heat. Stir in chicken and cook until lightly browned, about 5 minutes.
Add Worcestershire sauce and stir into skillet. Sprinkle with onion, garlic and chicken. Reduce heat, cover and simmer about 20 minutes. Stir in mixed vegetables and mushrooms.
Add chicken and chicken broth and simmer about 30 minutes. Stir in mixed vegetables, chicken and tomato. Season with celery seed, chicken broth, milk, Worcestershire sauce, lemon juice, salt, ginger, garlic powder and pepper. Cook over medium heat until chicken is no longer pink, about 5 minutes.
Pull chicken out of skillet and place in dish with broth and chicken. Heat gently until all liquid is absorbed, about 15 minutes. Transfer chicken stock to serving dish and pour over chicken. Sprinkle with remaining Worcestershire sauce and lemon juice. Spoon sauce over chicken breasts.