Chicken with Herbed Vegetable Sauce

• 4 skinless boneless chicken breast halves
• 2 tablespoons chopped fresh thyme
• 2 tablespoons olive oil
• 2 small zucchini, cut into thin strips
• 1 small leek (white and pale green parts only), cut into thin strips
• 4 2-inch-long pieces celery, cut into thin strips
• 1/2 medium carrot, cut into thin strips
• 3 garlic cloves, minced
• 12 ounces cherry tomatoes, halved
• 1 cup canned low-salt chicken broth
• 8 large fresh basil leaves, sliced

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

chicken breast halves, thyme, olive oil, zucchini, only, celery, carrot, garlic, tomatoes, chicken broth, fresh basil

Taken from www.epicurious.com/recipes/food/views/chicken-with-herbed-vegetable-sauce-101593 (may not work)