Friday Night Bistro Chicken
- Ready In:
- 48mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 boneless skinless chicken breast halves
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- 1⁄2 cup chopped shallot
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 1⁄2 teaspoons dried thyme
- 1 can campbell French onion soup, condensed
- 1 cup grated swiss cheese
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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