Grandma Clark's Recipe of the Week
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My Grandma Clark was a gourmet cook. Back in 1999 just prior to her passing, my wife Jannie and I visited her. My Grandpa slipped us an old shoe box, packed full of her treasured recipes collected over her lifetime. Jannie and I spent the next 3 years creating a huge 357 page recipe book in her honor. There are now 535 books in print! I decided to share some recipes with you each week as "Grandma's Recipe of the Week".
1 c. regular long-grain rice or orzo (rice-shaped pasta)
2 whole large chicken breasts
2 T. butter or margarine
1 medium onion, sliced
1 small garlic clove, minced
1 10 ¾-oz. can condensed tomato soup
1 4-oz. jar sliced mushrooms, drained
2 medium zucchini (1 ¼ lbs.), sliced
½ t. basil
1/8 t. crushed red pepper
Prepare rice or orzo as label directs. Meanwhile, remove skin and bones from chicken breasts; cut breast meat into 1 ½-inch chunks. In 10-inch skillet over medium heat, in hot butter or margarine, cook onion and garlic until onion is tender, stirring occasionally. Add chicken chunks; cook until chicken is lightly browned on all sides, stirring 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. 460 calories per serving.
Recipes from Everybody Loves My Kitchen Best!
Margaret D. Clark