Thursday, February 11, 2010

Bistro Chicken

This recipe from This Week for Dinner has been on my menu for weeks now and I haven't made it until tonight. It was great! Even my three year old son gobbled it up.

Bistro Chicken

recipe from Jen Schulte, a This Week for Dinner reader (with my two-bits in parentheses)

2 (or you could use 4 - 6) boneless, skinless chicken breasts (I used two breasts sliced really thinly)
- 1/2 cup chopped onions (I didn't add these onions)
- 14-oz can diced tomatoes (I used Italian-flavored diced tomatoes)
- Italian seasoning or a few shakes of oregano, basil, parsley and garlic powder (I didn't add this since I used the flavored tomatoes)
- 1 can Campbell’s French Onion soup (I used all the broth and half of the onions from the soup)
- Swiss cheese, sliced (I grated some over the chicken)
Cut chicken breasts thinly or pound them thin. Brown chicken breasts in a medium-high skillet in oil or butter. Remove and place in casserole dish. (I made this in my dutch oven, so I could use it in the stove and the oven.)

Cook onions in skillet for 5 minutes. Add tomatoes, Italian seasoning, french onion soup and cook together to reduce liquid for 5 minutes. (Next time I make this I'm going to puree the tomatoes and soup together first so it's not "chunky)." Pour sauce over chicken in the casserole dish, top with Swiss cheese and bake for 20 minutes at 350 degrees.
Great served with garlic mashed potatoes.

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