Subject: Campbell's Crispy Chicken with Asparagus Sauce
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 09 2002 - 23:32:45 EST
Food for Thought:
Always look at what you have left. Never look at what you have lost.
(Robert H. Schullet)
Recipe of the Day:
Bread and fry chicken till crispy and top with a delicious sauce made
from Campbell's Cream of Asparagus
Soup -- in just 25 quick minutes dinner is done!
Campbell's Crispy Chicken with Asparagus Sauce
Prep/Cook Time: 25 min.
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 Cream of Asparagus Soup
4 boneless chicken breast halves or 8 boneless chicken thighs
Milk
Grated Parmesan cheese
Egg or egg whites
Dry bread crumbs
Rice
Vegetable oil
Kitchen Clip:
To avoid crumb-clumped fingers when coating chicken, 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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