Easy crispy chicken w/ asparagus sauce
I serve this with buttered asparagus spears.
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- 1 large
- boneless, skinless chicken breasts, pounded thin
- 1/2 c
- bread crumbs, plain or flavored
- 2 Tbsp
- olive oil
- 1 can(s)
- reduced-fat, ( if they have it,) condensed cream of asparagus soup
- 1/3 c
- 1% milk
- 1/3 c
- 4 c
- cooked rice
- grated parmesan cheese for garnish
1In a shallow dish, beat egg w/ milk. Place bread crumbs in another shallow dish. Dip chicken into egg mix, then coat w/ bread crumbs on both sides.
2Heat oil in lg skillet over med-high heat. Add chicken. Cook until browned on both sides, about 15 mins. Remove chicken from skillet and keep warm.
3Stir soup and water into skillet. Cook over medium heat until hot and bubbly. Serve chicken over rice, spoon sauce over chicken and sprinkle w/ parmesan cheese.