Cut thin horizontal slices of chicken breast (2 to 3 slices per breast).  Set aside.

Mix chicken broth and Bisto in a bowl. Set aside

Mix flour, salt and pepper in a ziploc bag. Add chicken and shake to coat well.

Heat oil in a large skillet over medium heat. Add a layer of the chicken to the skillet. Cook until lightly browned and cooked through, 2 to 3 minutes per side. Transfer to a plate or platter lined with paper towels to drain.  Repeat with remaining chicken, adding more oil if necessary.

Add the mushrooms to the same pan and cook over high heat, stirring constantly, until almost all of the liquid that the mushrooms give off has evaporated, about 5 minutes. Pour in the Madeira and cook, stirring, until almost of the liquid has evaporated and the mushrooms are lightly browned, 3 to 4 minutes.

Reduce heat to medium and add the chicken stock with Bisto; bring to a boil, stirring constantly until thickened. Add the sour cream, stirring until well blended. Return the chicken to the skillet and simmer until warmed through and the sauce is thickened, about 2 minutes.  If desired, garnish with snipped chives.  Serve over rice or noodles.  Yield:  6 servings.