Crispy Chicken with Asparagus Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 1 | each |
eggs
|
|
| ½ | cup |
bread crumbs
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | can |
soup, cream of asparagus
|
*
|
| ⅓ | cup |
milk
|
|
| ⅓ | cup |
water
|
|
| 1 | x |
rice
hot, cooked, with parsley |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 1 | each |
eggs
|
|
| 118 | ml |
bread crumbs
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | can |
soup, cream of asparagus
|
*
|
| 79 | ml |
milk
|
|
| 79 | ml |
water
|
|
| 1 | x |
rice
hot, cooked, with parsley |
*
|
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.
