Pound breasts a little to flatten.

Roll breasts in flour, then egg, and back in flour.

Heat oil in large skillet on med hi.

Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).

Remove and keep warm.

To skillet add flour, stir until light brown and bubbly.

Add a little more oil if needed.

Mix the milks together.

Slowly pour half the milk mix into skillet, stirring hard.

Continue adding milk and stirring until as thin as you like.

Add salt and pepper.

Let boil 1 minute.

Spoon over chicken.