Monday, March 24, 2014

The Soup Mix Gourmet: Friday Night Bistro Chicken


What I need to learn is professional food styling.  I know there's a way to make even ugly food look good (McDonald's does it!), but most of the time when I'm taking pictures of ugly food, it just. . .looks like ugly food.

Don't let these pictures deter you.  This chicken is SO good, and it's easy to make.

This week's cookbook is The Soup Mix Gourmet.  I really like and tend toward recipes that use fresher ingredients than a can of soup, but you know?  Sometimes, you just want to be able to throw a bunch of stuff and a can of soup in a pan, and have dinner all ready.  And that's OK.

I only made two pieces, because it's still just me I'm cooking for, but I'm including the recipe for the full amount.  The leftovers are awesome.  Also, did you guys know that Campbell's makes a canned French Onion Soup?  I had no idea! 

You may want to have some French bread or something on hand to dip in the sauce.  Just trust me on this one.


Friday Night Bistro Chicken
Serves 6 (or 3 if everyone has 2 pieces!)
Ingredients

2 Tbsp. butter
1 Tbsp. olive oil 
6 boneless, skinless chicken breasts
Salt
Pepper
1/2 cup chopped shallots (regular onions are fine, too)
One 14.5-oz. can diced tomatoes.  Keep the juices.
1 1/2 tsp. thyme
1 can Campbell's Condensed French Onion Soup
1 cup grated Swiss cheese (or 6 slices)
French bread, for dipping (optional)
Preheat the oven to 375°F.
In a large skillet, melt the butter and olive oil together over medium-high heat.  Sprinkle salt and pepper over the chicken to taste (I mean, don't taste it, but you know what I mean).  Pan-fry the chicken until it's golden-brown on the outside, but you don't have to cook it all the way through.
Remove chicken from the skillet and place in your baking dish.  Add shallots to the skillet, and cook until softened.  Add the tomatoes (with juice) and thyme and cook for 3 minutes or so.  Add the soup and cook for another 3 minutes.  Salt and pepper to taste.



Cover the chicken with cheese and pour the sauce over it.  Bake until the cheese is melted and the chicken is cooked to at least 160°F, which will take about 20 minutes.