Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

4 skinless, boneless chicken thighs
1 egg, beaten
1/2 c. dry bread crumbs
2 Tbsp. vegetable oil
1 can Campbell's cream of asparagus soup
1/3 c. each milk and water
hot cooked rice (with chopped parsley)

Preparation

In a pie plate, dip chicken into egg. Coat with bread crumbs. In skillet, over medium-high heat, in hot oil, cook chicken 15 minutes or until browned on both sides.
Remove; keep warm.
In the same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken.
Serve with rice.
Makes 4 servings.