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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.
| Ingredients:
4 Skinless boneless breast halves, or eight boneless chicken thighs
1 Fine dry bread crumbs
1/2 Cup(s) Dry bread crumbs
1 Tablespoon(s) White wine
1 Can(s) Cream of Asparagus Soup
1/3 Cup(s) Ham;Cut into Julienne Strips
1/3 Cup(s) Water Hot cooked rice w/ parsley |
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