2 Tablespoons butter
1 Tablespoon olive oil
6 each boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped shallots
14 1/2 ounces diced canned tomatoes, with juice
1 1/2 teaspoons dried thyme
1 can French onion soup, condensed
1 cup Swiss cheese, grated
Preheat the oven to 375 degrees. In a 12" 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 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
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.
chicken to the skillet, cover with the cheese, and bake until the cheese is
melted and the chicken is cooked through, about 20 minutes.
(7 WW PPS)