This recipe was extremely popular on a board I post on. At the time it was posted there were so many recipes and not enough time to make them.
Nancy from NJ was the original poster and I like to source it back. It might of come from here.
I made another chicken recipe and Carol and Janie mentioned that this was good and wanted to give it a try.
2 tablespoon butter
2 tablespoon olive oil
6 boneless, skinless chicken breast
1 tsp. salt ( didn't use- soup has plenty of sodium)
1/2 tsp. ground pepper ( only did a few twist of the pepper grinder)
1/2 cup chopped shallots ( used red onion)
1 ( 14.5 ounce) can diced tomatoes- don't drain!
1 1/2 tsp. dried thyme ( used 1/2 tsp.)
1 can Campbell's condensed French Onion Soup
1 cup grated Swiss cheese
Preheat oven to 375 degrees
In a large ovenproof skillet, melt the butter and add the olive oil to the melted butter. Sprinkle the chicken with half of the salt and pepper and brown the chicken on both sides but make sure the chicken does not cook through.
Take the chicken out of the skillet and place on a plate.
Add the shallots to the skillet, that the chicken was browned in and saute about 3-4 minutes or until soft. Add the tomatoes and thyme to the shallots in the skillet and cook until the sauce has reduced which should be 4-5 minutes. Add the soup the reduced mixture and cook another 5 minutes and add the rest of the salt and pepper.
The original directions call for the chicken to return to the skillet and add the cheese and cook for 20 minutes. I put some of the sauce in the bottom of a sprayed baking dish, placed the chicken on top of the sauce and covered the chicken with the rest of the sauce.
I cooked it in the oven for 20 minutes and added the cheese the last 5 minutes.