Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
1 egg or 2 egg whites, beaten
2 Tbsp. vegetable oil
1 (10 3/4 oz.) can Campbell's cream of asparagus soup
1/3 c. milk
1/3 c. water
hot cooked rice with chopped parsley

Preparation

In a pie plate, dip chicken into egg; coat with bread crumbs. In a skillet over medium-low heat, in hot oil, cook chicken until browned on both sides and no longer pink.
Keep warm.
In same skillet over low heat, combine soup, milk and water.
Heat through, stirring occasionally.
Spoon soup mixture over chicken.
Serve with rice.