Chicken Milano - cooking recipe

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

Preparation

Prepare rice as label directs.
Meanwhile, remove skin and bones from chicken breasts; cut breast meat into 1 1/2 inch chunks.
In 10-inch skillet over medium heat in hot butter or margarine, cook onion and garlic until onion is tender, stirring occasionally.
Add chicken chunks; cook until chicken is lightly browned on all sides, stirring frequently.
Stir in undiluted tomato soup and remaining ingredients.
Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.