Crispy Chicken With Asparagus Sauce
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A home-kitchen version of crispy chicken with asparagus sauce, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 egg, slightly beaten
- 1/2 c. dry bread crumbs
- 2 Tbsp. oil
- 1 can cream of asparagus soup
- 1/3 c. milk
- 1/3 c. water
- hot cooked rice with chopped parsley
Method
In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium low heat, cook chicken 15 minutes or until browned on both sides and no longer pink.
Remove; keep warm.
In same skillet over low heat, combine soup, milk and water.
Serve with rice.
Serves 4.
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