Crispy chicken with asparagus sauce

4 servings

Ingredients

Quantity Ingredient
4 Skinless boneless chicken
Breast halves
1 Egg or 2 egg whites, beaten
½ cup Dry bread crumbs
2 tablespoons Vegetable oil
10¾ ounce Cream of asparagus soup
⅓ cup Milk
⅓ cup Water

Directions

In shallow dish, dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat in hot oil, cook chicken 15 min or until browned on both sides and no longer pink. Remove - keep warm. Pour off fat. In skillet over low heat, combine coup, milk and water.

Heat through, stirring occasionally. Serve over chiken with parslied rice. Garnish with cherry tomatoes, if desired. Serves 4.

Submitted By DOROTHY THOMPSON On 04-06-95

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