Ingredients Jump to Instructions ↓

  1. 4 Skinless boneless breast

  2. 1/3c Water

  3. 1/3c Milk

  4. 1 cn Cream of Asparagus Soup

  5. 1 tb Vegetable oil

  6. 1/2c Dry bread crumbs

  7. 1 Egg chicken thighs halves, or eight boneless Hot cooked rice w/ parsley

Instructions Jump to Ingredients ↑

  1. + Directions : 1. In pie plate, dip chicken into egg; coat with bread crumbs.

  2. In 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.

  3. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with hot rice.


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