Crispy Chicken With Asparagus Sauce

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 egg, slightly beaten
• 1/2 c. dry bread crumbs
• 2 Tbsp. oil
• 1 can cream of asparagus soup
• 1/3 c. milk
• 1/3 c. water
• hot cooked rice with chopped parsley

Directions

1. In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium low heat, cook chicken 15 minutes or until browned on both sides and no longer pink.
2. Remove; keep warm.
3. In same skillet over low heat, combine soup, milk and water.
4. Serve with rice.
5. Serves 4.