10 chicken thighs
1/4 cup butter
1/2 cup milk
1 cup all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
1/4 teaspoon dried parsley
6 (10 ounce) cans white gravy
1 1/2 cups freshly sliced iceberg lettuce
Thighs: Rub chicken thighs with butter. Combine milk, flour, sugar, salt, salt, and parsley in small bowl. Place chicken thighs in plastic bag. Discard leftover grease.
Bolts with Asparagus: Add butter, white gravy, lettuce, rice and tomato to skillet, then drop eggs. Enjoy heat!