Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

4 skinless, boneless chicken breast halves
1 egg or 2 egg whites, beaten
1/2 c. dry bread crumbs
2 Tbsp. vegetable oil
1 (10 3/4 oz.) can Campbell's cream of asparagus soup
1/3 c. each milk and water

Preparation

In shallow dish, dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm.
Pour off fat.
In skillet over low heat, combine soup, milk and water.
Heat through, stirring occasionally.
Serve over chicken with parslied rice.
Garnish with cherry tomatoes if desired.