6 boned-skinned chicken breast halves
Salt
1/4 c. oil
2 beaten eggs
1 c. bread crumbs
3 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
8 slices Swiss cheese
1/2 c. dry white wine

Pound chicken, sprinkle lightly with salt. Dip in egg then bread crumbs. Brown in 2 tablespoons oil, a few at a time adding oil as needed. In saucepan melt butter, blend in flour, 1/2 teaspoon salt and pepper. Add milk all at once. Cook and stir until thick and bubbly. Remove from heat. Stir in wine. Pour half of sauce in 12x9x2 pan. Put chicken on top, then Swiss cheese. Then remaining sauce. Cover for several hours or overnight in refrigerator. Bake covered in 350 degree oven for 50 minutes. Add Swiss cheese and cook 5 minutes more.