Crispy Chicken With Asparagus Sauce

• 4 boneless skinless chicken breast halves
• 1 egg, beaten
• 12 cup dry breadcrumbs
• 2 tablespoons vegetable oil
• 1 (10 ounce) can cream of asparagus soup
• 13 cup milk
• 13 cup water
• grated parmesan cheese

1. Dip chicken into egg.
2. Coat with bread crumbs.
3. In medium skillet over medium heat, heat oil.
4. Add chicken and cook 15 minutes or until chicken is browned and no longer pink.
5. Remove and keep warm.
6. Pour off fat.
7. Add soup, milk, and water.
8. Reduce heat to low and heat through.
9. Serve over chicken.
10. Sprinkle with cheese.

chicken, egg, breadcrumbs, vegetable oil, cream of asparagus soup, milk, water, parmesan cheese

Taken from www.food.com/recipe/crispy-chicken-with-asparagus-sauce-122509 (may not work)