Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

4 skinless, boneless chicken breast halves or 8 boneless chicken thighs
1 egg or 2 egg whites, beaten
1/2 c. dry bread crumbs
2 Tbsp. vegetable oil
1 (10 3/4 oz.) can cream of asparagus soup
1/3 c. each milk and water
hot cooked rice with chopped parsley

Preparation

Dip chicken into egg; coat with bread crumbs.
In skillet over medium heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink; keep warm.