2 T. butter
1 T. olive oil
6 boneless, skinless chicken breast halves
1 t. salt, divided
1/2 t. freshly ground black pepper, divided
1/2 C. chopped shallots
1 (14.5-oz.) can diced tomatoes, with their juices
1 1/2 t. dried thyme
1 can Campbell’s Condensed French Onion Soup
1 C. grated Swiss cheese (optional)
Preheat the oven to 375°F.
In a 12-inch oven-proof 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. 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 in the oven
until the cheese is melted and the chicken is cooked through, about 20 minutes.