- 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 minutes
- 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
- Return the chicken to the skillet, cover with the cheese, and bake until the cheese is melted and the chicken is cooked through, about 20 minutes
