Prep 10 mins
Cook 30 mins
This chicken can be done in the oven or it is excellent in the slow cooker also. The sauce is so delicious and I suggest serving it over pasta, noodles, baked potatoes or with some good French bread.
- 1⁄2 tablespoon butter
- 1 tablespoon olive oil
- 6 boneless skinless chicken breast halves
- salt and pepper
- 1 (14 1/2 ounce) can diced tomatoes, with their juice
- 1 -1 1⁄2 teaspoon dried thyme
- 1 can campbell condensed French onion soup
- If cooking on stove top: Preheat oven to 375 degrees.
- In an ovenproof skillet, melt butter and olive oil over medium-high heat.
- Sprinkle the chicken breasts with salt and pepper (to taste).
- Panfry the chicken until both sides are golden but the chicken is not cooked through.
- Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
- Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
- Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
- If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.
A very simple recipe to make. Not alot of ingredients to confuse the issue and very simple but good flavors. I cut the thyme back to 1/2 teaspoon because I felt that if I used the whole amount listed, the flavor would be overpowering. I am glad I did. I am not a huge fan of thyme but feel that it has a subtle flavor that goes well in this dish. I also thickened up the sauce a little with some cornstarch and served it over egg noodles. A really great weeknight supper! Thanks!
I had forgotten about my crockpot but with 2 kids and work, I pulled it out again recently and found this recipe was perfect! It is so simple and tasty. My hubby got the powdered french onion soup by mistake but it was still great and it tasted even better when we had the left overs the next night!
I recently went back to school part-time in the evenings and found that there is no cafeteria service in the evenings. There are several microwaves, so I've been packing lunch and dinner a couple of days a week and am always on the lookout for simple recipes, especially crockpot stuff. This recipe appealed to me for it's simplicity and the crockpot option. It is VERY easy to assemble, and I did go the crockpot route. I made some rice to go on the side. I have to say I'm not overly fond of this recipe, it seemed the french onion soup gave it a bit of a metallic taste, but I will try it one more time, perhaps the stovetop and/or with a different side dish. It's edible and great for a diet, since it's lowfat and since it's not super-tasty I'm not gobbling too fast or too much. :)