Chicken Crunch

Directions

1. 1
   In shallow dish, combine 1/3 cup soup and 1/4 cup milk and set aside.
2. 2
   On waxed paper, spread flour and dip chicken breasts into it.
3. 3
   Then dip into soup mixture and then place in Pyrex baking dish, dribble with margarine and cook 20 minutes at 400°.
4. 4
   In saucepan, mix rest of soup, 1/4 cup milk, parsley and lemon juice. Stir over low heat.
5. 5
   Pour sauce over chicken when serving.