Chicken Milano - cooking recipe

Ingredients

3 boneless skinless chicken breasts, chopped into bite-sized pieces
1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large onion, peeled and sliced into rings about 1/3 inch thick
2 garlic cloves, peeled, smashed and diced
8 ounces sliced mushrooms
1 quart tomato soup
6 -8 zucchini, sliced into 1/3 inch rounds
1 teaspoon dried basil
salt

Preparation

In a large dutch-oven pan, heat the Olive oil over medium-high heat.
Add sliced onion, stir and cook until onions become limp and translucent. Adjust heat so they don't burn.
Add garlic and stir.
Add chopped chicken and stir again.
Cook for about 10 minutes, stirring occasionally, until chicken looks mostly done.
Add zucchini and dried basil.
Stir in the tomato soup.
Cook for approximately 30 minutes - until zucchini is soft (but still slightly crunchy) and chicken is done (Remove one of the larger chicken bites and cut to make sure it isn't pink inside.).
Taste for seasoning and add salt if needed.
Serve over cooked brown or white rice or pasta.
Delicious.