Title: Crispy Chicken with Asparagus Sauce
Categories: Poultry Main
Yield: 4 Servings
| 4 | | Skinless boneless breast halves, or eight boneless chicken t |
| 1 | | Egg |
| 1/2 | c | Dry bread crumbs |
| 1 | tb | Vegetable oil |
| 1 | cn | Cream of Asparagus Soup |
| 1/3 | c | Milk |
| 1/3 | c | Water Hot cooked rice w/ parsley |
1. In pie plate, dip chicken into egg; coat with bread crumbs. 2. In
skillet over medium low heat, in hot oil cook chicken 15 minutes,
or until browned on both sides and no longer pink. Remove; keep warm.
3. In same skillet over low heat, combine soup, milk and water. Heat
through, stirring occasionally. Spoon soup mixture over chicken. Serve
with hot rice.