Chicken Milano

Name: Chicken Milano
Ingredients: 1 c. rice; 2 whole large chicken breasts; 2 Tbsp. butter or margarine; 1 medium onion, sliced; 1 small clove garlic, minced; 1 (10 3/4 oz.) can condensed tomato soup; 2 medium zucchini (1 1/4 lb.), sliced; 1/2 tsp. basil; 1/8 tsp. crushed red pepper; 8 oz. fresh mushrooms, sliced or 1 (4 oz.) jar sliced mushrooms, drained

10 ingredients

7 steps

Ingredients

1 c. rice
2 whole large chicken breasts
2 Tbsp. butter or margarine
1 medium onion, sliced
1 small clove garlic, minced
1 (10 3/4 oz.) can condensed tomato soup
2 medium zucchini (1 1/4 lb.), sliced
1/2 tsp. basil
1/8 tsp. crushed red pepper
8 oz. fresh mushrooms, sliced or 1 (4 oz.) jar sliced mushrooms, drained

Directions

1

Prepare rice as label directs.
2

Meanwhile, remove skin and bones from chicken breasts; cut breast meat into 1 1/2 inch chunks.
3

In 10-inch skillet over medium heat in hot butter or margarine, cook onion and garlic until onion is tender, stirring occasionally.
4

Add chicken chunks; cook until chicken is lightly browned on all sides, stirring frequently.
5

Stir in undiluted tomato soup and remaining ingredients.
6

Over high heat, heat to boiling.
7

Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.