Chicken Crunch - cooking recipe

Ingredients

1 can cream of chicken soup
1/2 c. milk
4 skinless, boneless chicken breasts
2 Tbsp. flour
1 tsp. parsley
2 Tbsp. margarine
1/2 tsp. lemon juice

Preparation

In shallow dish, combine 1/3 cup soup and 1/4 cup milk and set aside.
On waxed paper, spread flour and dip chicken breasts into it.
Then dip into soup mixture and then place in Pyrex baking dish, dribble with margarine and cook 20 minutes at 400\u00b0.
In saucepan, mix rest of soup, 1/4 cup milk, parsley and lemon juice. Stir over low heat.
Pour sauce over chicken when serving.