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