Chicken Milano

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

10 ingredients

9 steps

Ingredients

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

Directions

1

Prepare rice as directed.
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 oleo, cook onion and garlic until onion is tender, stirring occasionally.
4

Add chicken chunks and cook until slightly browned on all sides; stir 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.
8

To serve, spoon chicken mixture over rice in deep platter.
9

Makes 4 servings.