Crispy Chicken with Asparagus Sauce
Breaded chicken breasts pan-fried until golden, then topped with a creamy asparagus sauce made right in the same skillet. A 30-minute dinner served over hot rice.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minCrispy breaded chicken meets a velvety asparagus cream sauce, and the whole thing comes together in one skillet.
Chicken breasts get a quick egg-and-breadcrumb coating, pan-fried until golden, then set aside while cream of asparagus soup warms with milk in the same pan. All those browned bits from the chicken melt right into the sauce.
Serve it over fluffy rice and let the sauce pool around everything.
Kitchen Tips
- Pound the chicken breasts even before breading so they cook at the same rate. Uneven thickness means dry edges and raw centers.
- Medium-low heat is the move. Too high and the breadcrumbs burn before the chicken cooks through.
- Build the sauce in the same skillet without washing it. Those browned bits on the bottom add savory depth to the asparagus sauce.
Ingredients
Directions
In pie plate, dip chicken into egg; coat with bread crumbs.
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.
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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