From Granny's collection
Crispy Chicken with Asparagus Sauce
Ingredients
- 1 egg or 2 egg whites
- 4 skinless, boneless chicken breast halves
- 1/2 cup dry bread crumbs
- 2 tablespoons vegetable oil
- 1 tin cream of asparagus soup
- 1/3 cup milk and 1/3 cup water
- grated Parmesan cheese, as needed
- hot cooked rice, for serving
Directions
- In a shallow dish, beat the egg. Dip the chicken in the egg.
- On waxed paper, coat the chicken with bread crumbs.
- In a large skillet over medium heat, heat the oil.
- Cook the chicken for 15 minutes, or until browned on both sides and no longer pink.
- Remove the chicken and keep it warm; pour off the fat.
- In the same skillet, combine the soup, milk, and water; heat through, stirring occasionally.
- Spoon the soup mixture over the chicken and sprinkle with cheese.
- Serve with rice.
Read the transcription as written
Crispy Chicken with Asparagus Sauce 1 egg or 2 egg whites 4 skinless boneless chicken breast halves ½ cup dry bread crumbs 2 tbsp veg. oil 1 tin cream of asparagus soup ⅓ cup each milk & water grated parmesan cheese hot cooked rice In shallow dish beat egg. Dip chicken in egg. On waxed paper coat chicken with bread crumbs. In large skillet over med heat, heat oil. Cook chicken 15 minutes, or until browned on both sides & no longer pink. Remove chicken keep warm, pour off fat. In same skillet combine soup, milk and water, heat through, stirring occasionally. Spoon soup mixture over chicken. Sprinkle with cheese. Serve with rice.