CHICKEN BREASTS WITH VEGETABLES

Chicken Breasts With Vegetables image

Provided by Molly O'Neill

Time 45m

Yield Four servings

Number Of Ingredients 11

Ingredients

2 14 1/2-ounce cans diced tomatoes
1 teaspoon olive oil
4 large cloves garlic, peeled and finely chopped
2 medium onions, peeled and thinly sliced
12 mushrooms, cut in 1/2-inch dice
4 small zucchini, cut into 1/4-inch julienne
2 red or green bell peppers, cored and julienned
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 chicken breasts, skinned, boned and split
1 tablespoon fresh thyme, coarsely chopped

Steps:

Drain the canned tomatoes and reserve their liquid. Brush a large nonstick skillet with the olive oil and place over medium heat. Add the garlic and onions and saute until softened, about 3 minutes. Add the mushrooms and 1/2 cup of the tomatoes and cook for 3 minutes. Add the zucchini and peppers and cook for 3 minutes more.
Stir in the remaining tomatoes and their reserved liquid, salt and pepper. Simmer 2 minutes. Place the chicken breasts in the skillet and spoon the vegetable mixture over them. Adjust the heat so the liquid simmers and cook until the chicken is cooked through, turning it once, about 25 minutes.
Take out the chicken, raise the heat and simmer until the vegetable mixture thickens, about 5 to 10 minutes. Stir in the thyme. Return the chicken to the skillet and add more salt and pepper to taste. Divide the chicken among 4 plates and spoon the sauce over the top. Serve immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 13 grams, TransFat 0 grams