From Paulette Vickery's Recipe Collection

Crispy Chicken With Broccoli Sauce

main dish, poultry

4 each skin/boneless chicken breast
1 each egg (or 2 egg whites)
1/2 cup dry bread crumbs
2 tablespoon oil
1 can cream of broccoli soup
1/3 cup milk
1/3 cup water
1 single hot cooked rice w/parsley

In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat, in hot oil, cook chicken 15 minutes or until brown on both sides and no longer pink. Remove and keep warm. (Oven fry if you prefer.) In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice. Serves 4.

Yield: 4 servings




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