Subject: Cream of Asparagus Soup
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 05 2000 - 19:28:58 EST
Food for Thought:
If you think you can, you can. And if you think you can?t, you?re right.
(Mary Kay Ash)
Recipe of the Day:
Campbell?s Cream of Asparagus Soup makes a uniquely flavorful sauce for
crispy fried chicken.
Campbell's Crispy Chicken with Asparagus Sauce
Prep/Cook Time: 25 minutes
4 boneless chicken breast halves or 8 boneless chicken thighs
1 egg or 2 egg whites, beaten
1/2 cup dry bread crumbs
2 tbsp. vegetable oil
1 can Campbell's Cream of Asparagus Soup
1/3 cup milk
1/3 cup water
Grated Parmesan cheese
4 cups hot cooked rice
DIP chicken into egg. Coat with bread crumbs.
HEAT oil in skillet. Add chicken and cook 15 min. or until browned and
done. Remove and keep warm.
ADD soup, milk and water and heat through. Serve over chicken. Sprinkle
with cheese. Serve with rice. Serves 4.
Shopping List:
1 can Campbell's Condensed Cream of Asparagus Soup
4 boneless chicken breasts or 8 boneless chicken thighs
Milk
1 egg
Grated Parmesan cheese
Rice
Dry bread crumbs
Vegetable oil
Kitchen Clip:
To coat chicken with crumbs without getting crumb-clumped fingers, use
one hand to coat the chicken in egg. Keep the other hand dry to coat
the chicken with crumbs. And always remember to wash your hands
thoroughly after handling chicken, and to discard any remaining crumbs
and egg.
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