Friday Night Bistro Chicken

• 2 tablespoons butter
• 1 tablespoon olive oil
• 6 boneless skinless chicken breast halves
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1/2 cup chopped shallot
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 1/2 teaspoons dried thyme
• 1 can campbell French onion soup, condensed
• 1 cup grated swiss cheese

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 375u0b0 oven about 20 minutes or until cheese is melted and chicken is cooked.

butter, olive oil, chicken, salt, pepper, shallot, tomatoes, thyme, campbell, swiss cheese

Taken from www.food.com/recipe/friday-night-bistro-chicken-94061 (may not work)