Crispy Chicken With Asparagus Sauce

Not too much asparagus, but good. Good with rice.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1  egg, beaten
• 1⁄2 cup  dry breadcrumbs
• 2  tablespoons  vegetable oil
• 1 (10 ounce) can  cream of asparagus soup
• 1⁄3 cup milk
• 1⁄3 cup water
•  grated parmesan cheese

Directions

1. Dip chicken into egg. Coat with bread crumbs.
2. In medium skillet over medium heat, heat oil. Add chicken and cook 15 minutes or until chicken is browned and no longer pink. Remove and keep warm. Pour off fat.
3. Add soup, milk, and water. Reduce heat to low and heat through. Serve over chicken. Sprinkle with cheese.