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Crispy Chicken With Asparagus Sauce Recipe
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4 Skinless boneless breast -halves, or eight boneless -chicken thighs 1 Egg 1/2 c Dry bread crumbs 1 tb Vegetable oil 1 cn Cream of Asparagus Soup 1/3 c Milk 1/3 c Water -Hot cooked rice w/ parsley 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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