"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Milano Recipe

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This recipe for Chicken Milano, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Long Brown
Added: Tuesday, October 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. orzo (rice-shaped pasta) or rice
2 lg. whole chicken breasts, skinned and boned
2 T. butter or margarine (1/4 stick)
1 med. onion, sliced
1 sm garlic clove, minced
1 cn. (10-3/4 oz) condensed tomato soup
1 jar (4 oz) sliced mushrooms, drained
2 med zucchini (1-1/4 lb), sliced
1 t. basil
1/8 t. crushed red pepper

Directions:
Directions:
Prepare orzo as label directs. Cut breast meat into 1-1/2" chunks. In 10" skillet over medium heat, in hot butter or margarine, cook onion and garlic until onion is tender. Add chicken chunks; cook, stirring frequently, until chicken is lightly browned on all sides. Stir in undiluted tomato soup and remaining ingredients; over high heat, heat to boiling. Reduce heat to low; cover, simmer 20 minutes. Serve with orzo or rice.

 

 

 

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