Crispy Chicken with Asparagus Sauce

1
Brandi Kirkpatrick

By
@IdGirl25

This is one of my favorite recipes from Campbells Kitchen. I am sure it would taste as great if you bake the chicken.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Pan Fry

Ingredients

1 egg or 2 egg whites
4 skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs (about 1 pound)
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
1 can (10 3/4 ounces) campbell's® condensed cream of asparagus soup
1/3 cup milk
1/3 cup water
4 cups hot cooked rice
parmesan cheese, freshly grated

Step-By-Step

1Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Coat the chicken with the bread crumbs.
2Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
3Stir the soup, milk and water in the skillet and heat over medium heat until the mixture is hot and bubbling. Serve the chicken and sauce with the rice. Sprinkle with the cheese.

About Crispy Chicken with Asparagus Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy