Friday Night Bistro Chicken - cooking recipe

Ingredients

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

Preparation

In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
Transfer chicken to a plate; set aside.
Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
Return chicken breasts to the skillet; sprinkle breasts with cheese.
Bake uncovered, in 375\u00b0 oven about 20 minutes or until cheese is melted and chicken is cooked.