4 boneless whole chicken breasts, sliced thin
1 to 2 c. bread crumbs, unseasoned
1/2 c. milk
2 tbsp. butter for sauteing chicken
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper

To prepare chicken dip each piece in the milk and then in the bread crumbs and parsley. Add the salt and pepper. Melt butter in heavy skillet and brown chicken on both sides, place chicken in a roasting pan.

FOR SAUCE:

1/2 stick butter
1 c. milk
1/2 c. flour
1 tbsp. mustard (light prepared)
2 scallions, chopped fine
1 (13 oz.) can chicken broth

To prepare sauce melt butter in saucepan, saute scallions until tender not brown. Add mustard, flour, milk, and chicken broth, stirring constantly until blended and reaches a boiling point. Season with salt and pepper and pour over chicken. Cover with aluminum foil and bake for 1/2 hour at 350 degrees.