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Crispy Chicken with Asparagus Sauce

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 each chicken breasts
boneless, skinless
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1 each eggs
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½ cup bread crumbs
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1 tablespoon vegetable oil
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1 can soup, cream of asparagus
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cup milk
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cup water
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1 x rice
hot, cooked, with parsley
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Ingredients

Amount Measure Ingredient Features
4 each chicken breasts
boneless, skinless
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1 each eggs
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118 ml bread crumbs
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15 ml vegetable oil
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1 can soup, cream of asparagus
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79 ml milk
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79 ml water
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1 x rice
hot, cooked, with parsley
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 41519% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 189mg 8%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 68g
Vitamin A 2% Vitamin C 0%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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