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Recipe by: ediz
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See below ingredients and instructions of the recipe
4 Skinless boneless chicken 2 tb Vegetable oil
Breast halves 10 3/4 oz Cream of asparagus soup
1 Egg or 2 egg whites, beaten 1/3 c Milk
1/2 c Dry bread crumbs 1/3 c Water
In shallow dish, dip chicken into egg; coat with bread crumbs. In
skillet over medium-low heat in hot oil, cook chicken 15 min or until
browned on both sides and no longer pink. Remove - keep warm. Pour
off fat. In skillet over low heat, combine coup, milk and water.
Heat through, stirring occasionally. Serve over chiken with parslied
rice. Garnish with cherry tomatoes, if desired. Serves 4.
Submitted By DOROTHY THOMPSON On 04-06-95
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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