Bistro Chicken Recipe

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Ingredients:

Serving

1/2 tbsp butter
1 tbsp olive oil
6 boneless skinless chicken breast halves
salt and pepper
1 (14 1/2 oz) can diced tomatoes , with their juice
1 -1 1/2 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	275.98 Kcal (1155 kJ)
Calories from fat	93.48 Kcal
		% Daily Value*
Total Fat	10.39g	16%
Cholesterol	141.78mg	47%
Sodium	762.76mg	32%
Potassium	678.7mg	14%
Total Carbs	0.32g	0%
Sugars	0.15g	1%
Dietary Fiber	0.12g	0%
Protein	47.28g	95%
Vitamin C	0.8mg	1%
Iron	0.3mg	1%
Calcium	14.1mg	1%

Amount Per 100 g
Calories	112.9 Kcal (473 kJ)
Calories from fat	38.24 Kcal
		% Daily Value*
Total Fat	4.25g	16%
Cholesterol	58mg	47%
Sodium	312.03mg	32%
Potassium	277.64mg	14%
Total Carbs	0.13g	0%
Sugars	0.06g	1%
Dietary Fiber	0.05g	0%
Protein	19.34g	95%
Vitamin C	0.3mg	1%
Iron	0.1mg	1%
Calcium	5.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.4

Points
7

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium

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