Shelly's Recipe

BISTRO CHICKEN

Category: Chicken

2 tbsp butter
1 tbsp olive oil
6 boneless chicken breast halves
1 tsp salt
freshly ground black pepper to taste
1/2 cup chopped shallots
1 (14.5 oz) can diced tomatoes, plus juices
11/2 tsp dried thyme
1 can French Onion soup
1 cup grated Swiss cheese, optional

Sprinkle the chicken breasts with half the salt and pepper, reserving the rest for the sauce. Pan-fry chicken in butter and oil in an ovenproof skillet 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 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 the skillet, cover with the cheese, and bake at 375 until the cheese is melted and the chicken is cooked through, about 20 minutes. Serves 4-6