Chicken With Asparagus Sauce - cooking recipe

Ingredients

4 skinless, boneless chicken breasts (about 1 lb.)
1 large egg or whites of 2 eggs, beaten
1/2 c. dry bread crumbs
2 Tbsp. vegetable oil
1 can condensed cream of asparagus soup (Campbell's)
1/3 c. each: milk and water
1/4 c. grated Parmesan cheese

Preparation

Dip chicken in egg, then in bread crumbs to coat.
Heat oil in a 10-inch skillet over medium-low heat.
Add chicken and cook 15 minutes, turning occasionally, until browned and opaque in center. Remove from skillet and keep warm.
Reduce heat to low.
Mix soup, milk and water in the skillet and cook, stirring often, until hot.
Spoon over chicken.
Sprinkle with cheese.
Makes 4 servings.