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Friday Night Bistro Chicken

Source of Recipe


From "The Soup-Mix Gourmet"






List of Ingredients



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






Instructions



1. Preheat oven to 375 degrees (F).
   
   
2. Melt the butter in the olive oil in a 12-inch ovenproof skillet 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.
   
   
3. 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 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.
   
   
4. Return the chicken to the skillet; cover with cheese and bake in the oven until the cheese is melted and the chicken is cooked through, about 20 minutes.