Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

4 skinless, boneless chicken breasts, halved
1 egg or 2 egg whites, beaten
1/2 c. dry seasoned bread crumbs
2 Tbsp. vegetable oil
1 can Campbell's cream of asparagus soup
1/3 c. milk
1/3 c. water

Preparation

In shallow dish, dip chicken into egg; coat with seasoned crumbs.
In skillet on medium heat, add oil.
Cook chicken 15 minutes or until browned on both sides and no longer pink.
Remove and keep warm.
Pour off fat.
In skillet over low heat, combine soup, milk and water.
Heat through, stirring.
Serve over chicken with rice.
Serves 4.