Crispy Chicken with Asparagus Sauce

Crispy Chicken with Asparagus Sauce

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Campbell's Kitchen

“Quick-fried chicken sauced with Parmesan-laced asparagus sauce is your tasty solution to dinner tonight. Serve to a hungry family with hot rice and a green vegetable.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Coat the chicken with the bread crumbs.
  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
  3. Stir the soup, milk and water in the skillet and heat over medium heat until the mixture is hot and bubbling. Serve the chicken and sauce with the rice. Sprinkle with the cheese.

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Reviews (5)

Rate This Recipe
twinkie19842000
13

twinkie19842000

I tried this recipe, it was ok but not spectacular. The cream of asparagus did not really give the chicken flavor, but the parmesan cheese gave it flavor. It is very important to make sure the chicken is done. Dont let the pan heat to much before you add the chicken because it will cause the chicken to burn easily.

SannutiCutie
12

SannutiCutie

Okay, so I could never make this recipe exactly because the local grocery store I shop at does not carry cream of asparius, however I substituted with cream of broccoli and it is fabulous. I would recommend 2 cans of soup to make more of it. And I used more cheese than required to make a broccoli and cheese soup mixture, my family loves this meal.

winks1217
9

winks1217

I didn't care for this recipe. The chicken tasted good with the bread crumbs, but the cream sauce didn't have a very appetizing flavor.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 581 cal
  • 29%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 62.2 g
  • 20%
  • Protein
  • 36.2 g
  • 72%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 884 mg
  • 35%

Based on a 2,000 calorie diet

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