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Friday Night Bistro Chicken Recipe

November 19th, 2012 by alice  Tags: , , , | Print This Post Print This Post

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.

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