Bistro Chicken -- Take Three

Update on 8/10/14 - I've been making this recipe for the last four years and my family still loves it! I haven't changed a thing and it's so easy!

This is my third time making Bistro Chicken. The first time it was great and my family gobbled it up. I blogged about it here. Then the second time I added more tomatoes and it wasn't so good. However, I made it again and it was delicious. My kids ate it without compaint (they usually don't like chicken). I changed the recipe a little bit from how I made it before, so I'm posting my version of the recipe.

Bistro Chicken
recipe originally from This Week for Dinner

2 or more chicken breasts, sliced thinly or pounded thin
1 can Cambell's French Onion soup
1 14 oz can Italian-flavored diced tomatoes
Swiss or Provolone cheese

Dredge thin chicken breasts in flour. Salt and pepper chicken. Brown chicken in olive oil. Remove chicken from pan and wipe remove excess oil (if any) and place in a single layer in a casserole dish.

Add french onion soup and diced tomatoes to pan. (I pureed the soup and diced tomatoes, since my family doesn't care for onion and tomato pieces). Simmer 5 minutes reducing the sauce.

Pour sauce over chicken in casserole dish. Top chicken with slices of cheese. Bake for 20 minutes at 350.

Serve with garlic mashed potatoes.

One Hour Rolls

These rolls are amazing! I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me. The rolls are light, fluffy, easy to make and they only take one hour! And delicious too! I've made these rolls more times than I can count, so I've perfected the art of making them. Here are some step-by-step instructions with pictures for you. Here's what you'll need. I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers. You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast. Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this. Time to add the salt and beaten egg. Then mix in the flour. (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable. It will be a little sticky, b

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room. This is a pet peeve of mine and (also my husband's). Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage! I use my garage quite often to cook things in. I open the window and it airs out, especially when you open the garage door. I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage: my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight. I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench. Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage. I don't really want my house to smell like meat for hours

Week 394 Menu

Hi there! This week is flying by! So excited that we've been having blue skies and warmer weather. Our snow is almost all melted and little bulbs are sprouting in the flower beds. However, we had our 10th snow/ice day last week!!! Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday. Here's what we've eaten so far and what I'm planning: Monday: chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday: roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week. How about you? What's on your menu this week? Feel free to share. I love it when you do! More from Jenny:

What is on your menu this week?

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