Crunchy chicken with asparagus sauce

Serving: 4 portions |

  • 1 egg, or 2 glairs
  • 4 chicken breast halves, skinless, boneless, or 8 chicken thighs (approx. 450g)
  • ½ cup breadcrumbs
  • 2 tablespoons vegetal oil
  • 1 can Campbell’s® Cream of Asparagus (305g)
  • 1/3 cup milk
  • 1/3 cup water
  • 4 cups rice, cooked, warm
  • Parmesan cheese, grated
    1. Stir the egg in a shallow dish with a fork or a whisk. Water the chicken in the egg. Cover it with breadcrumbs.
    2. Heat the oil in a frying pan at medium-high temperature. Add the chicken and fry until both sides brown. Remove the chicken from the pan and keep it heated.
    3. Add the soup, milk and water at medium temperature until the mixture boils. Serve the chicken with rice and the sauce. Sprinkle the Parmesan cheese.


    Preparation time: 10 minutes

    Cooking time: 20 minutes

    Source: Campbell’s Kitchen