Wednesday, March 4, 2009
Chicken with Cream of Asparagus Sauce
This is such a simple to make meal with a lot of flavor and texture! When cooked perfectly, the chicken has a delightful crunchy coating that tastes as great as it looks!
I tried dipping the chicken in milk this time instead of egg (Jules' egg allergy) and it worked perfectly! You can't even tell the difference!
Chicken & Asparagus Sauce
4 boneless skinless chicken breasts
2 egg whites (OR 1/4 cup milk)
½ cup plain dry breadcrumbs
2 Tbsp. vegetable oil
1 can Cream of Asparagus soup
1/3 cup milk
1/3 cup water
grated Parmesan cheese
4 servings of cooked rice (as side dish)
1.Dip chicken into egg whites (or milk). Coat with breadcrumbs.
2.In medium skillet over medium heat, heat oil. Add chicken and cook 15 minutes or until chicken is browned and no longer pink. Remove and keep warm. Pour off fat.
3.Add soup, milk, and water to skillet. Reduce heat to low and heat through. Serve over chicken and rice. Sprinkle with Parmesan cheese!!!
Do not forget the cheese!!!! It makes the whole dish!