Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds chicken breasts (3 chicken breasts), skinned, boned and trimmed of all fat
  • 3/4 cup all-purpose flour
  • 1 Tablespoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 3 cups (24-ounces) low sodium chicken broth
  • 2 1/2 Tablespoons Bisto (See Tip 1)
  • 3 Tablespoons (1.5-ounces) vegetable oil
  • 12 ounces fresh white mushrooms, thinly sliced (4 cups)
  • 1/2 cup (4 ounces) Madeira (See Tip 2)
  • 1/4 cup (2-ounces) sour cream
  • 1 Tablespoon snipped fresh chives for garnish ((optional))

Instruction

  • 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.