Chicken with Herbed Vegetable Sauce Recipe

This recipe can be prepared in 45 minutes or less.

Serves 4.

INGREDIENTS

4skinless boneless chicken breast halves

2tablespoons chopped fresh thyme

2tablespoons olive oil

2small zucchini, cut into thin strips

1small leek (white and pale green parts only), cut into thin strips

42-inch-long pieces celery, cut into thin strips

1/2medium carrot, cut into thin strips

3garlic cloves, minced

12ounces cherry tomatoes, halved

1cup canned low-salt chicken broth

8large fresh basil leaves, sliced

DIRECTIONS

Sprinkle chicken with salt, pepper and half of thyme. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté 3 minutes per side. Transfer to plate. Add zucchini, leek, celery, carrot, garlic and remaining thyme. Sauté until vegetables are crisp-tender, about 5 minutes. Add tomatoes. Return chicken to skillet, nestling chicken among vegetables. Pour in broth; bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly, about 5 minutes. Season with salt and pepper; spoon sauce over chicken.

Tags: Chicken, Herbed, Sauce, Vegetable