Recipes

[Carol1229]

FRIDAY NIGHT BISTRO CHICKEN
(Source: The Soup Mix Gourmet-posted on recipesrecipe.com and by Nancy_NJ on Taste of Home)

2 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breast halves
1 tsp. salt (I omit this)
1/2 tsp. freshly ground black pepper
1/2 c. chopped shallots (you can substitute chopped onion if you prefer-when I use onion, I also add 1 clove garlic, finely minced)
1 (14.5 oz.) can diced tomatoes, with their juices
3/4-1 1/2 tsp. dried thyme leaves (I use a generous 3/4 tsp.)
1 can Campbell's condensed French Onion Soup
1 c. shredded Swiss cheese

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 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, 3-4 minutes. Add the tomatoes and thyme; cook until the sauce has reduced a bit, 4-5 minutes. Add the soup; cook another 4 minutes, seasoning with the remaining salt and pepper.

Return chicken to the skillet, cover with the cheese, and bake until the cheese is melted and the chicken is cooked through, about 20 minutes (I bake the chicken for about 18 minutes, sprinkle the Swiss cheese over top, return the dish to the oven and continued to bake until the cheese melts).