Pour 4 tablespoons of the milk into a saucer and put the seasoned flour into a shallow dish. Dip the chicken into the milk, then the flour, shaking off any excess. Set the chicken pieces aside for 10 minutes to allow the coating to dry slightly.

Put the egg mixture into one dish and the breadcrumbs on another. Dip the breasts, one at a time, into the egg then the breadcrumbs, shaking off any excess.

Melt 75 g (3 oz) (6 tablespoons) of butter with the oil in a frying-pan.. Add the chicken breasts and cook over low heat, turning occasionally, for 20 minutes, or until they are cooked through and tender. Transfer to kitchen towels to drain, cover them and keep them hot while you prepare the sauce.

Melt the remaining butter in a saucepan. Add the sugar, stirring until the mixture caramelizes a little. Stir in the flour and cook for 1 minute, stirring constantly. Remove the pan from the heat and gradually stir in the remaining milk. Return the pan to the heat and cook, stirring constantly with a wooden spoon, for 2 to 3 minutes, or until the sauce is thick and smooth.

Pour the sauce into a sauceboat, arrange the chicken pieces on a warmed serving dish with the garnishes you have chosen, and serve at once.