CHICKEN BREASTS WITH TOMATO, RED PEPPER AND THYME

Chicken Breasts With Tomato, Red Pepper and Thyme image

Provided by Pierre Franey

Time 30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

4 boneless skinless whole chicken breasts, halved, about 1 1/2 pounds
Salt and freshly ground pepper to taste
8 ripe plum tomatoes, about 1 1/4 pounds
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup finely chopped onion
1 large red sweet pepper, cored, seeded and cut into 1/2-inch cubes
2 tablespoons red-wine vinegar
1/4 cup fresh or canned chicken broth
12 small imported black olives
1 bay leaf
8 sprigs fresh thyme or 1 teaspoon dried

Steps:

Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds. Drain and peel. Cut them into 1-inch cubes. There should be about 3 cups.
Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side, about 2 minutes. Turn the chicken pieces and brown for about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme. Cover tightly, lower heat and cook, simmering for 15 minutes.
Uncover and cook 5 minutes more. Remove the bay leaf and thyme sprigs. Serve immediately with the remaining thyme sprigs for garnish.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 6 grams, TransFat 0 grams