Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

4 boneless chicken breasts, skinned
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: water and milk

Preparation

In shallow dish, dip chicken into egg, then coat with bread crumbs.
Heat oil in a skillet over medium-low heat and cook chicken 15 minutes or until brown on both sides and no longer pink.
Remove from oil and keep warm.
Pour off fat.