Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

4 skinless, boneless chicken breast halves
1 egg, slightly beaten
1/2 c. dry bread crumbs
2 Tbsp. oil
1 can cream of asparagus soup
1/3 c. milk
1/3 c. water
hot cooked rice with chopped parsley

Preparation

In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium low heat, 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.
Serve with rice.
Serves 4.