Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

1 egg or 2 egg whites
4 breasts or 8 thighs boneless, skinless chicken
1/2 c. dry bread crumbs
2 Tbsp. vegetable oil
1 can condensed cream of asparagus soup
1/3 c. milk
1/3 c. water
grated Parmesan cheese
4 c. rice, cooked

Preparation

In shallow dish, beat egg.
Dip chicken into egg.
On waxed paper, coat chicken with bread crumbs.
In 10-inch skillet over medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink.
Remove; keep warm. Pour off fat.
In the same skillet, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Sprinkle with cheese.
Serve with rice.