Chicken with Skillet Gravy

This is one of Rachael's that she got from Catherine. It looks delicious and I can't wait to try it!

What you need:
1/3 c fine dry seasoned bread crumbs
2 T grated Parm cheese
1/2 t paprika
1 egg, lightly beaten
2 T milk
4 skinless boneless chx breast halves (i just bought the thin ones)
2 T cooking oil
3 T all pupose flour
1/4 t dried sage, crushed
3 T butter
1 14oz can chx broth

What you need to do:
1) In a shallow dish combine bread crumbs, cheese, and paprika; set aside. In another shallow dish combine egg and milk. Sprinkle chx pieces with salt and ground black pepper. Dip chx into egg mixture then into crumb mixture to coat.
2) In a 12 inch skillet heat oil over M-H heat. Add chx and reduce to medium. Cook until no lnger pink.
3) Stir flour and sage into melted butter in skillet. Add broth. Cook and stir over med heat until thickened and bubbly; cook and stir 1 min. Season with salt and pepper. Serve with gravy.

Suggested side: homemade mash potates (w/ chx gravy)