Instructions: Chicken breasts are stewed/poached in basic seasonings kicked up a notch with fresh thyme and cayenne pepper. Allow about 25 minutes to get the meal on the table.

1. Wash the chicken and pat dry with paper towels.

2. In a large nonstick skillet, heat the oil. Saute the onions, bell pepper, celery and carrot until tender, 4-5 minutes. Stir in the tomatoes, chicken broth, parsley, thyme, salt and cayenne; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, about 8-10 minutes.

3. Using a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, about 4-5 minutes. Spoon the sauce over the chicken and serve.

Kathleen OGorman for the Free Press Test Kitchen.

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