Cut thin horizontal slices of chicken breast (2 to 3 slices per breast).
Mix flour, salt and pepper in a ziploc bag. Add chicken and shake to coat well. Set aside.
Whisk together chicken broth, Bisto and sour cream in a bowl. Set aside. (See Tip 3).
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 medium-high heat, stirring constantly, until almost all of the liquid that the mushrooms give off has evaporated, about 2 minutes. Pour in the Madeira and cook, stirring, until almost of the liquid has evaporated and the mushrooms are lightly browned, 2 to 3 minutes.
Reduce heat to medium and add the chicken stock mixture. Bring to a boil, stirring constantly until thickened. 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 with spaghetto or over rice or noodles.
Yield: 6 servings.