Chicken Milano
  • Orzo, to serve four
  • 2 whole large chicken boneless, skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 cup sliced fresh mushrooms
  • 2 medium zucchini, sliced
  • 1 teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes
  • 1 can (10-3/4 oz.) condensed tomato soup (do not add water)
  • Salt and freshly ground black pepper, to taste
  1. Start heating water for preparing orzo.
  2. Meanwhile, cut chicken breasts into 1-1/2 inch chunks.
  3. In a large skillet over medium heat, heat the olive oil and butter. Add chicken chunks and stir constantly until lightly browned and pink color disappears.
  4. Add onion, garlic, mushrooms, zucchini, basil, and red pepper flakes. Stir until onion is softened.
  5. Stir in tomato soup; stir to mix well. Heat to boiling, reduce heat to low. Cover pan and simmer about 15-20 minutes or until mixture is thickened and chicken is cooked through. Taste for salt and pepper.
  6. Cook and drain orzo while chicken simmers. Serve chicken mixture over hot, cooked orzo. Serves 4.
Recipe by The Culinary Cellar at