Boneless skinless chicken breasts (I usually do 6-8)
dip chicken in egg/milk wash: 1 egg and 1/4 cup milk
then dip in bread crumbs: 1/2 plain crumbs and 1/2 italian seasoned
Brown the chicken in butter in skillet until slightly crispy. While you are browning the chicken make a white sauce: 1/2 cup butter, 1/2 cup flour, and 1 qt milk. Melt the butter in a skillet, then mix in the flour until smooth. Slowly mix in milk with a whisk until it is the consistency that you want. Then add 1 chicken boullion cube and 1 can cream of chicken/mushroom soup.
Cover browned chicken with gravy and slowly cook in dutch oven. Or may be cooked in oven for 2 hours at 325 deg.