2 chicken breasts
4 T organic extra virgin olive oil
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 T fresh thyme leaves
1 T fresh oregano leaves
1/4 cup chicken stock
1 T capers
2 T fresh flat-leaf parsley, chopped
Season chicken breasts with salt and pepper. Heat skillet with medium heat and add olive oil. Lightly sear chicken breasts on both sides. Remove chicken from pan and set aside for additional cooking later.
Reuse saucepan and bring water to a boil. Add the haricot verts to the boiling water and cook until bright green and crisp, about 2 - 3 minutes. Plunge into ice bath immediately.
Using the same pan, add bell peppers and cook until soft, about 3 - 4 minutes. Add garlic and cook until browned. Add tomatoes, chicken stock, herbs , and simmer. Return chicken breasts to pan and bring mixture to a boil. Reduce heat and simmer uncovered for 10 minutes. Add capers and parsley. Serve while hot.