Garden Splendor: sauteed chicken with green beans

2 tablespoons olive oil
8 thin-cut boneless, skinless chicken breast
3 cups green beans
2 cups cherry tomatoes cut in halves
2 cloves garlic, minced
1 cup onion, diced
1 tablespoon fresh minced basil (or 1 teaspoon dried basil)
1 tablespoon fresh oregano (1 teaspoon ground oregano)
1 tablespoon parsley (1 teaspoon dried parsley)
3 cups green beans
1 cup Low Sodium Chicken Broth or white wine

Preheat oven to 250. Preheat oil in a nonstick skillet over medium-high heat. Brown the chicken, sauteing in the oil. Turn heat down to medium after 1 minute of cooking. Turn the chicken after 2-3 minutes and continue cooking for another two minutes. Remove and place in oven-safe dish. Cover with foil or a pot lid, and keep warm in the oven. There will be a slight continuation of the cooking process so don't overcook during browning. Repeat this process until you have cooked all the chicken. 

Immediately start cooking the green beans in a microwave for about 5 minutes.

Then add cut-up tomatoes, garlic and diced onions to the skillet, and saute on medium low heat. Season with basil, oregano and parsley. Add the chicken broth (or white wine to eliminate the sodium) and continue to cook down the liquid to thicken slightly. Add all the chicken back into the skillet and spoon the sauce over it.

Place chicken on top of beans and top with the sauce.  

Serving Size: Makes 4 servings