Bistro Chicken

Original Recipe HERE

This is a really flavorful dish with a bit of a kick to it.  Maybe that's due to the French onion soup?  I don't know, since I've only tasted it maybe twice in my life and can't remember if it's got that spicy zing.  It could just be the pepper - in which case, reduce the amount if you want a milder taste.

Since I don't like Swiss cheese, I used smoked gouda and thought it balanced out the zip from the sauce well.

2 Tablespoons butter
1 Tablespoon olive oil
3 skinless, boneless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ cup chopped shallots
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme leaves
1 can (10.5 oz) condensed french onion soup
1 cup shredded Swiss cheese [or cheese of choice]

(1) Preheat oven to 375 degrees Fahrenheit.
(2) Sprinkle chicken breast halves with half of the salt and pepper, reserving the rest of the salt and pepper for the sauce.
(3) In medium skillet, melt butter in olive oil over medium-high heat.  Pan-fry chicken until both sides are golden but chicken is not cooked through. Remove chicken from skillet and put in 9x13" baking dish.
(4) Add shallots to skillet; cook and stir until softened (3-4 minutes).
(5) Add thyme and tomatoes with juices.  Cook until sauce has reduced a bit (4-5 minutes).
(6) Add soup and remaining salt and pepper.  Cook for 4 minutes.
(7) Pour sauce over chicken.  Bake, uncovered, 15-18 minutes or until chicken is cooked through.
(8) Sprinkle chicken with cheese. Return to oven and bake another 3-5 minutes until cheese is melted.

Notes: None.

Kid Participation: None...too much heat involved.

No comments:

Post a Comment