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Provide Italian Bread Crumbs (I use Progresso Brand).
Provide Gravy Master.
Provide salt & pepper.
Prepare thinly sliced chicken breasts.
Prepare eggs with a little water.
You need Cream of Mushroom Soup.
Prepare Cream of Chicken Soup.
Provide vegetable oil.
Prepare Flour seasoned w salt and pepper to taste.
Prepare fresh chopped parsley (optional ).

Set stove to medium heat and add oil. Dry off chicken w a paper towel and dip (Dredge) cutlet in flour and tap off excess. Dip cutlet in egg and then dip in breadcrumbs. Place in large skillet pan with oil and cook about 3-4 minutes on each side. Place cooked chicken on a platter and set aside..
Clean off pan with paper towel and add cream of mushroom and cream of chicken soup with two cans of water. Add gravy master and continue to whisk quickly..
Add cooked chicken to gravy to skillet & cover completely w a lid or aluminum foil and place in a 325°F oven for 25 minutes. Serve. For freshness and plate appearance, add some freshly chopped parsley on top of the chicken..

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