INGREDIENTS

1. 2tablespoonsbutter
2. 1tablespoonolive oil
3. 6boneless skinless chicken breast halves
4. 1teaspoonsalt(or to taste)
5. 1/2teaspoonpepper(or to taste)
6. 1/2cup choppedshallots
7. 1 (14 1/2 ounce)candiced tomatoes, undrained
8. 1 1/2teaspoonsdried thyme
9. 1can campbellFrench onion soup, condensed
10. 1cup gratedswiss cheese

DIRECTIONS

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