6 skinless, boneless chicken breasts
1 (3 ounce) package French baguette mix
2 teaspoons olive oil
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried mixed fruit
1 cup flour
2 cups chicken broth
2 (10 ounce) cans chicken flavored Jell-O
1 (8 ounce) container sour cream
Place chicken in a large, shallow glass dish or bowl. Heat oil in a large, heavy skillet over medium heat. Remove chicken from oil and brown on all sides--do not brown on all sides.
Heat the Worcestershire sauce in a small bowl. Stir flour into skillet. Bring to a slow boil and pour over chicken. Cook by stirring with a metal spoon until all chicken is coated. Remove from skillet and dip spoon in flour to coat well. Add chicken and flour mixture to skillet. Continue to cook and stir until chicken is no longer pink.
While chicken is cooking, add chicken broth to skillet and stir gently until chicken is no longer pink but not brown. Add cornstarch, along with onion and garlic powder. Add chicken by spoonfuls, stirring frequently. Remove chicken from oven and pour liquid into pan with chicken. Cook over medium heat for 2 to 3 minutes. Reduce heat; continue to cook, stirring, until all chicken is crisp-tender.