Crispy Chicken with Asparagus Sauce

By Thedorf

Ingredients

• 4 skinless boneless chicken breasts or 8 boneless chicken thighs
• 1 egg
• 1/2 cup dry bread crumbs
• 2 tbs veg oil
• 1 can (10 3/4 oz) Cream of Asparagus Soup
• 1/3 cup each milk & water
• Hot cooked rice or noodles

Preparation

Step 1

In a pie plate, dip chicken in egg & coat with bread crumbs.

In skillet over med-low heat, in hot oil, cook chicken 15 min or until browned on both sides & no longer pink. Remove keep warm

In same skillet over low heat combine soup, milk & water. Heat & spoon over chicken