Poached Chicken With Tomatoes, Olives, And Green Beans

• 4 skinless boneless chicken breast halves (1 3/4 lb total)
• 1 tablespoon plus 1/4 teaspoon kosher salt
• 5 cups water
• 1 3/4 cups low-sodium chicken broth (14 fl oz)
• 1 fresh thyme sprig
• 3/4 lb haricots verts or other thin green beans, trimmed
• 5 tablespoons extra-virgin olive oil
• 1 lb tomatoes, cut into 1/4-inch dice (3 cups)
• 1/2 cup brine-cured green and black olives such as picholine and Kalamata, pitted and chopped
• 1 tablespoon torn fresh oregano leaves
• 1/8 teaspoon black pepper

1. Sprinkle chicken all over with 1 tablespoon salt and let stand.
2. While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
3. Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
4. Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
5. While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
6. Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
7. Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.

chicken breast halves, kosher salt, water, chicken broth, thyme, haricots verts, extravirgin olive oil, tomatoes, brinecured, oregano, black pepper

Taken from www.epicurious.com/recipes/food/views/poached-chicken-with-tomatoes-olives-and-green-beans-109737 (may not work)