Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

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

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, 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. Serve over chicken with rice or noodles. Serves 4.