Creole Poached Chicken Breasts

Ingredients

• 2 tsp. olive oil
• 2 onions, chopped
• 1 celery stalk, chopped  
• ½ carrot, chopped
• 1 14 ½ oz. can stewed tomatoes
• ½ C. low sodium chicken broth
• 2 tbsp. chopped parsley  
• 1 tsp. ground thyme
• ¼ tsp. salt   
• 1/8 tsp. cayenne pepper
• 4  4oz. boneless, skinless chicken breasts
• 1 green bell pepper, seeded and chopped

Instructions

1. In a large nonstick skillet, heat the oil.  Sautee the onions, bell pepper, celery and carrot until tender, 4-5 min.  Stir in the tomatoes, broth, parsley, thyme, salt and cayenne; add the chicken and bring to a boil.  Reduce the heat and poach, partially covered, until the chicken is cooked through, 8-10 min.

2. With a slotted spoon, transfer the chicken to a platter.  Simmer the sauce, uncovered, until reduced by half, 4-5 min.  Spoon the sauce over the chicken.