1 (4 pound) whole chicken, cut into small pieces
3 tablespoons Worcestershire sauce
2 (10 ounce) cans chicken broth
2 teaspoons chicken bouillon granules
1 1/2 teaspoons dried minced onion
1 clove garlic, minced
2 slivered almonds
2 teaspoons prepared horseradish
1 (16 ounce) can whole peeled tomatoes with juice
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon butter
1 teaspoon prepared horseradish
Sift together the 2 tablespoons Worcestershire sauce and the 2 tablespoons chicken broth; place over a medium heat. The mixture should be a few tablespoons of chicken broth at a time, stirring constantly, until all of the chicken pieces are coated. Continue to stir until all of the chicken pieces are coated.
Return the chicken pieces to the skillet and season with Worcestershire sauce and lemon juice. Pour the broth mixture into the skillet. Bring to a boil over high heat and reduce heat. Stirring frequently, cook for about 20 minutes. Heat to about a rolling boil, stirring occasionally, so that it is not thick. Cover and cook about 20 minutes, stirring occasionally. Remove skillet from heat and stir in the butter.
After the chicken has finished cooking, remove the pan and stir in the horseradish, lemon juice and Worcestershire sauce. Spoon the sauce over chicken and serve warm with lemon slices or salad greens.