1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1/2 cup chicken broth
1 cup sliced celery
1 onion, finely diced
1 tablespoon Worcestershire sauce
1 cup chicken broth
2 pita pockets
Heat oil in a large skillet over medium heat. Fry chicken breasts until no longer pink; remove from skillet and cool.
In a large bowl, whisk together chicken broth, celery and onion; pour over chicken.
Cover, reduce heat and simmer for 30 minutes.
Combine chicken broth, celery sauce and chicken broth in a large bowl. Mix together and pour into skillet to skillet. Fry until heated through.
Rub chicken breasts with Worcestershire sauce and place on plate. Repeat with celery sauce, chicken, and Worcestershire sauce. Serve chicken breasts with lemon juice.