Crispy Chicken With Asparagus Sauce
"Not too much asparagus, but good. Good with rice."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1 egg, beaten
- 1⁄2 cup dry breadcrumbs
- 2 tablespoons vegetable oil
- 1 (10 ounce) can cream of asparagus soup
- 1⁄3 cup milk
- 1⁄3 cup water
- grated parmesan cheese
directions
- Dip chicken into egg. Coat with bread crumbs.
- In medium skillet over medium heat, heat oil. Add chicken and cook 15 minutes or until chicken is browned and no longer pink. Remove and keep warm. Pour off fat.
- Add soup, milk, and water. Reduce heat to low and heat through. Serve over chicken. Sprinkle with cheese.
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RECIPE SUBMITTED BY
I live in Utah and work as a secretary for the local university. I got married in Dec. of 2004, and cooking has become my greatest hobby. I love to try new things and I'm trying to broaden my husband's culinary tastes (before we got married, the only spices he was aware of were salt and pepper, if you count them as spices). I like all of my cookbooks, though Tai food is probably my favorite. I don't want anymore cookbooks, though, b/c cookbooks are supposed to be used, and I've got enough to fill a menu in one month without repeating any cookbooks...I go straight through them, trying every recipe and marking it with a code to know when, if, and how I should make it again.
