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CHICKEN - BAKE - Bistro Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Seattle Times September 18, 2002 | |
2 tablespoons | all-purpose flour |
½ teaspoon | salt, divided |
½ teaspoon | ground black pepper, divided |
4 | boneless and skinless chicken thighs |
2 | boneless and skinless chicken breast halves |
2 tablespoons | extra-virgin olive oil |
1 can (14½ ounces) | peeled and diced tomatoes, undrained |
½ teaspoon | dried thyme |
1 can (10 ½ ounces) | condensed French onion soup |
1 cup | grated Swiss cheese |
1. Heat oven to 350 degrees. Combine the flour with ¼ teaspoon each salt and pepper on a large plate. Dredge the chicken in the mixture and shake off the excess.
2. Heat a tablespoon olive oil in a large (10- to 12-inch) nonstick skillet over medium heat. When hot, brown half of the chicken pieces on both sides just until golden. Remove from the pan and heat the second tablespoon olive oil. Brown the remaining chicken and set aside.
3. Pour the undrained tomatoes into the pan and season with the thyme. Simmer 5 minutes. Pour the condensed soup into the pan and season with the remaining salt and pepper. Simmer 5 minutes.
4. Return the chicken to the pan, spooning some of the sauce over the pieces. Sprinkle the cheese on top and bake about 20 minutes, or until the cheese is melted and the chicken is cooked through.
Adapted from "The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soups" by Diane Phillips.
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