Quick-fried chicken sauced with Parmesan-laced asparagus sauce is your tasty solution to dinner tonight. Serve to a hungry family with hot rice and a green vegetable.
cost per recipe: $7.37
The price is determined by the national average.
pound skinless, boneless chicken breast halves (4 breast halves) or skinless, boneless chicken thighs
cup dry bread crumbs
tablespoons vegetable oil
can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup
cup reduced fat (2%) milk
cups hot cooked white rice
cup grated Parmesan cheese
Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Coat the chicken with the bread crumbs.
Heat 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.
Stir 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.