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Crispy chicken with asparagus sauce

Yield: 4 Servings

Ingredients:

• 4 Skinless boneless breast -halves or eight boneless -chicken thighs
• 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

Instructions:

-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.

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