Friday Night Bistro Chicken
Source of Recipe
BBR
Recipe Introduction
Posted by: Nancy_NJ
List of Ingredients
2 tblsp butter (1 T. needed, not 2)
1 tblsp olive oil
6 boneless, skinless chicken breast halves (ABOUT 2 POUNDS)
1 tsp salt (OMIT, NOT NEEDED WITH SALTY SOUP AND TOMATOES)
1/2 tsp freshly ground black pepper
1/2 cup chopped shallots (USE ONIONS)
1 14.5 ounce can diced tomatoes, with their juices
1 1/2 tsps dried thyme (1 tsp. IF USING RUBBED THYME)
1 can Campbell's condensed French Onion Soup
1 Cup grated Swiss cheese (NECESSARYRecipe
Preheat the oven to 375 degrees
In a 12" 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 the chicken until both sides are golden but the chicken is not cooked through.
Remove the chicken from the skillet, add the shallots, and cook, stirring, until they are softened, 3 to 4 minutes. Add the tomatoes and thyme and cook (ON HIGH) until the sauce has reduced a bit, 4 to 5 minutes. Add the soup and cook another 4 minutes (ON HIGH), seasoning with the remaining salt and pepper.
Return the chicken to thh skillet, cover with the cheese, and bake in oven until the cheese is melted and the chicken is cooked through, about 20 minutes
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