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Recipe
Crispy Chicken With Asparagus Sauce Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 798g | |
| Calories 1043 | |
| Calories from Fat 497 | 48% |
| Total Fat 55.82g | 70% |
| Saturated Fat 9.02g | 36% |
| Trans Fat 0.76g | |
| Cholesterol 288mg | 96% |
| Sodium 2838mg | 118% |
| Potassium 750mg | 21% |
| Total Carbs 67.42g | 18% |
| Dietary Fiber 10.4g | 35% |
| Sugars 13.24g | 9% |
| Protein 62.81g | 100% |
Ingredients Convert Measures
- 4 skinless, boneless chicken breast halves, or possibly 8 boneless thighs
- 1 egg, or possibly 2 egg whites, beaten
- 1/2 c. dry bread crumbs
- 2 tbsp. vegetable oil
- 1 can (10 3/4 ounce.) Campbell's new cream of asparagus soup
- 1/3 c. lowfat milk
- 1/3 c. water
- Warm cooked rice with minced parsley
Directions
- In pie plate dip chicken into egg; coat with bread crumbs.
- In skillet, in warm oil, cook chicken 15 min or possibly till browned on both sides, and no longer pink. Remove; keep hot.
- In same skillet over low heat, combine soup, lowfat milk and water. Heat through, stirring occasionally. Spoon soup mix over chicken. Serve with rice. 4 servings.
