Bistro Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 tablespoon butter
• 1 tablespoon olive oil
• 6 boneless skinless chicken breast halves
• salt and pepper
• 1 (14 1/2 ounce) can diced tomatoes, with their juice
• 1 -1 1/2 teaspoon dried thyme
• 1 can campbell condensed french onion soup

Recipe

• 1 if cooking on stove top: preheat oven to 375 degrees.
• 2 in an ovenproof skillet, melt butter and olive oil over medium-high heat.
• 3 sprinkle the chicken breasts with salt and pepper (to taste).
• 4 panfry the chicken until both sides are golden but the chicken is not cooked through.
• 5 remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• 6 add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• 7 return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• 8 if using slow cooker: saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.