Use these ingredients to make this amazing dish.
Slice chicken breasts horizontally into 2 to 3 thin pieces.
Combine flour, salt and pepper in a Ziploc bag.
Working in batches, add chicken to flour mixture; shake to coat.
Whisk together chicken broth, sour cream and Bisto; set aside.
Heat oil in large skillet over medium heat; add chicken in batches.
Brown chicken on both sides; drain on paper towels. Repeat with remaining chicken.
Cook mushrooms until browned over medium-high heat in same skillet as used for the chicken.
Add Madeira; cook over medium-high heat until almost evaporated.
Reduce heat to medium. Add chicken broth mixture. Cook, stirring constantly until thickened.
Return chicken to skillet; cook until chicken is warmed through and sauce is thickened.