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Friday Night Bistro Chicken




Source of Recipe


TOH Message Board 2005


List of Ingredients




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



Recipe



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 fromt he 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.

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