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Bistro Chicken

Source of Recipe


Adapted from "The Soup Mix Gourmet"






List of Ingredients



• 2 Tbsp all-purpose flour
  
• 1/2 tsp salt, divided
  
• 1/2 tsp ground black pepper, divided
  
• 4 boneless and skinless chicken thighs
  
• 2 boneless and skinless chicken breast halves
  
• 2 Tbsp extra-virgin olive oil
  
• 1 can (14-1/2 ounces) peeled and diced tomatoes, undrained
  
• 1/2 tsp dried thyme
  
• 1 can (10-1/2 ounces) condensed French onion soup
  
• 1 cup grated Swiss cheese
  






Instructions



1. Heat oven to 350° F. Combine the flour with 1/4 teaspoon each salt and pepper on a large plate. Dredge the chicken in the mixture and shake off the excess.
   
   
2. Heat 1 tablespoon olive oil in a large (10- to 12-inch) nonstick skillet over medium heat. When hot, brown half of the chicken pieces on both sides just until golden. Remove from the pan and heat the second tablespoon of olive oil. Brown the remaining chicken and set aside.
   
   
3. Pour the undrained tomatoes into the pan and season with the thyme. Simmer 5 minutes. Pour the condensed soup into the pan and season with the remaining salt and pepper; simmer 5 minutes. Return the chicken to the pan, spooning some of the sauce over the pieces. Sprinkle the cheese on top and bake for about 20 minutes, or until the cheese is melted and the chicken is cooked through.
   
   Makes 4 servings.