Creole Poached Chicken Breasts

2 tsp olive oil
2 onions, finely chopped
1 green pepper, seeded and chopped
1 celery stalk, finely chopped
½ carrot, chopped
1 (14½ oz) can crushed tomatoes
½ cup chicken broth
2 tbsp fresh parsley
1 tsp thyme
¼ tsp salt
¼ tsp cayenne pepper
4 (4 oz) skinless, boneless chicken breasts, or 1 lb chicken tenders

Heat the oil over medium heat; saute the onions, bell pepper, celery , and carrot until tender, 4-5 minutes. Stir in the tomatoes, broth, parsley, thyme, salt, and cayenne pepper; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, about 15 minutes.

With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, ucovered, until reduced by half, 4-5 minutes. Spoon sauce over the chicken.