Title: Crispy chicken with asparagus sauce
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      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.