Measure flour into a shallow dish, a pie plate works best for me; add salt, pepper and spices to taste; dredge chicken breasts in the flour mixture
Add oil to a saute pan over medium high heat; make sure chicken is well covered in the flour mixture, gently add it to the oil. Brown chicken on all sides, then remove it from the pan, and lay it on paper towels to drain off the excess oil.
Wipe out the pan with a clean paper towel, careful to only soak up the oil, leaving the meat drippings. Add half the can of broth to the hot pan, deglazing it, use a wooden spoon to scrape all the drippings up. Bring it to a simmer then add the soup and the rest of the broth. Put the chicken back into the gravy, cover and let simmer for about 20 minutes of until the chicken is done. If the gravy is too loose, simmer it uncovered for an additional 5 minutes to thicken. Serve over white rice or egg noodles.