CHICKEN WITH HERBED VEGGIE SAUCE

4 skinless boneless chicken breasts halves
2 tbsps. chopped fresh thyme
2 trbsps. olive oil
2 small zucchini, cut into thin strips
l small leek (white and pale green part only cut into thin strips
4 2″ long pieces celery, cut into thin strips
l/2 med. carrot, cut into thin strips
3 garlic cloves mincedf
l2 ozs. cherry tomatoes, halved
l cup canned chicken broth
8 large fresh basil leaves, sliced
Sprinkle chicken with s&p and half of thyme. Heat oil in heavy large skillet over med high heat. Add chicken; saute 3 mins. per side. dTransfer to plate. Add zucchini, leek, celery, carrot, garlic and remaiing thyme. Saute until veggies are crisp tender, about 5 mins. Add tomatoes. Return chicken to skillet nestling chicken among veggies. Pour in broth; bring to boil. Cover, reduce heat to med low and simmer until chicken is cooked through about 5 mins. Transfer chicken to platter. Add basil and boil until sauce thickens slightly about 5 mins. Season with s&p; spoon sauce over chicken
Serves 4 Bon Appetit May l999