Friday Night Bistro Chicken

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READY IN: 48mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
  • Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
  • Transfer chicken to a plate; set aside.
  • Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
  • Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
  • Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
  • Return chicken breasts to the skillet; sprinkle breasts with cheese.
  • Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.
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