Ingredients:
1/2 tablespoon butter
1 tablespoon olive oil
6 boneless skinless chicken breast halves
salt and pepper
1 (14 1/2 ounce) cans diced tomatoes, with their juice
1 -1 1/2 teaspoon dried thyme
1 can campbell condensed French onion soup
Directions:
If cooking on stove top: Preheat oven to 375 degrees.
In an ovenproof skillet, melt butter and olive oil over medium-high heat.
Sprinkle the chicken breasts with salt and pepper (to taste).
Panfry the chicken until both sides are golden but the chicken is not cooked through.
Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
If using slow cooker: Saute’ the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.