Chicken Milano - cooking recipe

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

Preparation

Prepare rice as directed.
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 oleo, cook onion and garlic until onion is tender, stirring occasionally.
Add chicken chunks and cook until slightly browned on all sides; stir 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.
To serve, spoon chicken mixture over rice in deep platter.
Makes 4 servings.