Crispy Chicken With Asparagus Sauce

Serves:

Ingredients:

4 Skinless boneless breast
1/3 c Water
1/3 c Milk
1 cn Cream of Asparagus Soup
1 tb Vegetable oil
1/2 c Dry bread crumbs
1 Egg
chicken thighs
halves, or eight boneless
Hot cooked rice w/ parsley

Method:

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.