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Friday Night Bistro Chicken
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Description
When a friend raved about this recipe and told me that many others shared her opinion, I knew it had to be good … and it sure is. A few simple ingredients come together to make one wonderful chicken dish—easy enough for a family dinner, yet tasty enough for company!
Ingredients
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 3 whole Skinless, Boneless Chicken Breasts, Halved
- 1 teaspoon Salt (optional...I Don't Add It)
- ½ teaspoons Freshly Ground Black Pepper
- ½ cups Chopped Shallots
- 1 can (14 1/2 Oz. Can) Diced Tomatoes, Undrained
- 1 teaspoon Dried Thyme Leaves
- 1 can (10.5 Oz. Can) Condensed French Onion Soup
- 1 cup Shredded Swiss Cheese
Preparation
Preheat the oven to 375 degrees.
In a 12-inch oven-proof skillet, melt butter in olive oil over medium-high heat. Sprinkle chicken breast halves with half of the salt and pepper, reserving the rest of the salt and pepper for the sauce. Pan-fry the chicken until both sides are golden, but chicken is not cooked through.
Remove chicken from skillet; set aside.
Add shallots to the skillet; cook and stir until softened, 3-4 minutes. Add tomatoes with their juices and thyme; cook until the sauce has reduced a bit, about 4-5 minutes. Add soup and remaining salt and pepper; cook for another 4 minutes.
Return the chicken to the skillet. Place in the preheated oven and bake, uncovered, for 15-18 minutes or until the chicken is cooked through. Remove pan from oven; sprinkle chicken with Swiss cheese. Return to the oven and bake until cheese is melted, about 3-5 minutes more. Makes 6 servings.
Note: I don’t have an oven-proof skillet, so I bake this dish in a 13×9-inch glass baking dish. I lay the chicken in the dish, then pour the sauce over and bake.
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5 Comments
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LDuff on 4.29.2010
Ceegee- My husband told me last night after making this, that “this is the best chicken dish you have ever made!!” This chicken was so moist and flavorful! We both love French Onion Soup- so this was the perfect dish for us!
Thanks for sharing this recipe. It will be a weekly staple in our house.
oneilslab on 2.21.2010
My daughter and I love this! There is a very strong taste of thyme, so if you are not really hip on thyme, you may want to reduce the amount added. I want to try it with rosemary as that is one of my favorite herbs with chicken. Thank you for sharing!!
mommamouse on 2.7.2010
Just made this today and we loved it. I doubled the tomatoes and soup/thyme /shallots mixture. We like more sauce. Served it over rice. It was really a hit and was really quick to fix. I hadn’t thought of anything to cook and this was done within 40 minutes start to finish. I used chicken tenders from Sam’s. They probably cooked faster. Thanks for posting. I will make again.
jowens66 on 2.1.2010
I loved this chicken dish. I have been chickened-out recently so this was unexpectedly flavorful and easy. I did use a corn starch slurry to thicken the gravy a bit and used it over the rice. Will certainly make this again.
hollycandlegirl on 1.29.2010
This was fantastic ! have added it to the make often file