4 boneless chicken breasts
1/2 c. milk
Italian bread crumbs
6 chicken bouillon cubes
6 c. water
1 stick butter
Celery salt
Seasoned salt
Garlic powder

In saucepan, dissolve 6 chicken bouillon cubes in 6 cup water over medium heat. When dissolved remove from heat. Skin boneless chicken breast. Dip breast in milk, then cover on both sides with Italian bread crumbs. Put butter in large frying pan. Melt on medium to high heat. Place breast in buttered pan. Sprinkle on top of each breast celery salt, seasoned salt and garlic powder. Brown on both sides. Place chicken in deep baking pan or dish all flat down. Pour remaining butter over chicken. Pour chicken broth over chicken and cover with foil.

Bake at 350 degrees for 1 hour. Uncover and bake 1 hour. Uncover and bake 1 hour longer. Remove chicken from pan. Thicken broth to make gravy. Dip chicken in sauce or gravy. Pour gravy over potatoes or noodles. Serves 4.