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Friday Night Bistro Chicken




Source of Recipe


TOH Bulletin Board


List of Ingredients




2 tablespoons butter
1 tablespoon olive oil
6 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped shallots (or onion)
1-14.5 ounce can diced tomatoes, with their juices
1-½ teaspoons dried thyme
1 can Campbell's Condensed French Onion Soup
1 cup grated Swiss cheese (optional)

Recipe



Preheat the oven to 375ºF.

In a 12-inch ovenproof skillet, melt the butter in the olive oil over medium-high heat. Sprinkle the chicken breasts with half the salt and pepper, reserving the rest for the sauce. Pan-fry the chicken until both sides are golden but the chicken is not cooked through.

Remove the chicken from the skillet, add the shallots or onion, and cook stirring, until they are softened, 3 to 4 minutes. Add the tomatoes and thyme and cook until the sauce has reduced a bit, 4 to 5 minutes. Add the soup and cook another 4 minutes, seasoning with the remaining salt and pepper.

Return the chicken to the skillet, cover with the cheese, and bake until the cheese is melted and the chicken is cooked through, about 20 minutes.