Crispy Chicken with Asparagus Sauce
Breaded chicken cutlets pan-fried until golden, then simmered in cream of asparagus soup over rice. A creamy weeknight one-pan answer to dinner.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium low heat, cook chicken 15 minutes or until browned on both sides and no longer pink.
Remove; keep warm.
In same skillet over low heat, combine soup, milk and water.
Serve with rice.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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