1 lb chicken scallops (Just cut chicken up in small pieces)
2/3 cup seasoned bread crumbs
1 egg beaten with 1 tbsp water
2 tbsp butter or margarine
2 cups sliced mushrooms
1 small onion, halved and sliced
1 can condensed cream of mushroom soup
1/4 cup water
2 tbsp lemon juice
1/2 tsp thyme, crushed or 1 tbsp fresh
2 tbsp chopped parsley

Coat chicken with egg, then coat well with bread crumbs. In large skillet, brown chicken in butter on both sides. Remove and set aside. Add mushrooms and brown. Stir in soup, water, lemon juice, thyme and parsley. Return chicken to skillet. Simmer 5 minutes or until chicken is done. If desired, serve with egg noodles. Makes 4 servings.