Creole Poached Chicken Breasts

• 2 teaspoons olive oil
• 1/2 onion, chopped
• 1 celery, chopped
• 1/2 carrot, chopped
• 1 (14 1/2 ounce) can stewed tomatoes
• 1/2 cup low sodium chicken broth
• 1 teaspoon ground thyme
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 4 (4 ounce) boneless skinless chicken breasts

1. In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
2. Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
3. Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
4. With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

olive oil, onion, celery, carrot, tomatoes, chicken broth, ground thyme, salt, cayenne pepper, chicken breasts

Taken from www.food.com/recipe/creole-poached-chicken-breasts-258638 (may not work)