Post by Kathy on Aug 28, 2016 15:48:20 GMT
Friday Night Bistro Chicken
I made this dish tonight and it is delicious and easy. No leftovers! I used more than a cup of cheese and used sea salt and cracked black pepper on my chicken breast and onions.
The smell is amazing! Just the French Onion Soup alone wakes up the senses! It is also the prominent flavor with the tomatoes! The chicken is so juicy! A great recipe and a real treat to put on your dinner table! Delicious!
Recipe from Nancy_NJ (Taste Of Home)
2 Tablespoons Butter
1 Tablespoon Olive Oil
6 Boneless, Skinless Chicken Breast Halves (I used 3 and butterfly cut them thru the center)
1 teaspoon Salt
½ teaspoon Freshly Ground Black Pepper
½ cup Chopped Shallots (Or Onion)
1 (14.5 ounce) can Diced Tomatoes, with their juices
1½ teaspoons dried thyme, or to taste (I used less)
1 (10½ ounce) can Campbell's Condensed French Onion Soup
1 cup grated Mozzarella or Swiss cheese (I used shredded parmesan)
Preheat the oven to 375°
In a 12 inch 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. I cooked mine pretty much through.
Remove the chicken from the skillet, add the shallots or onion, 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 until the cheese is melted and the chicken is cooked through, about 20 minutes. I transferred mine to a sprayed 8x11 baking dish at this point.
Just a suggestion, but if you are using the cheese it might be a good idea to cook the chicken for about 15 minutes then add the cheese during the last 5 minutes of cooking. That is what I did and it was perfect.
