Crispy Chicken with Asparagus Sauce

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.