Chicken Milano - cooking recipe

Ingredients

1 c. rice or orzo
2 whole chicken breasts
2 Tbsp. butter
1 medium onion, sliced
1 small clove garlic
10 oz. tomato soup
4 oz. sliced mushrooms
2 medium zucchini, sliced
1/2 tsp. basil
1/8 tsp. crushed red pepper

Preparation

Prepare rice; keep warm.
Remove skin and bones from chicken. Cut into 1 1/2-inch chunks.
In 10-inch skillet over medium heat, saute onion and garlic in hot butter.
Add chicken.
Cook until lightly browned on all sides.
Add tomato soup and remaining items. Over high heat, heat until boiling.
Reduce heat to low; cover and simmer 20 minutes.
Stir occasionally.
Spoon over rice.
Serve in deep platter.