A take on: Courtesy of The Cookie Rookie
- 2 boneless skinless chicken breasts
- 1 (10.5-ounce) can French Onion Soup (not packaged)
- 1 cup croutons
- 2 tablespoons olive oil
- 4 slices Gruyere Cheese (you can substitute Swiss)
Heat olive oil in a large skillet over medium heat.
Add chicken to the pan and season to taste with salt and pepper. Cook each side for 3-4 minutes until browned.
Add the French onion soup to the skillet and allow the chicken to continue to cook for another 4-5 minutes on each side, adding the croutons to the mixture after you flip the chicken. Cook the chicken until it’s white all the way through.
When chicken is fully cooked, add a slice of Gruyere cheese to the top of each chicken breast. Turn off heat and allow cheese to melt over chicken.
By Sharon Feldman
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