1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
2 plum tomatoes, chopped
1 onion, chopped
1 cup water
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (8 ounce) container sour cream
1/2 cup chopped fresh parsley
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried chives
1/2 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/3 cup butter
1/4 cup chicken broth
1/2 cup heavy cream
Heat olive oil in a large skillet over medium heat. Place chicken in skillet and cook about 5 minutes on each side, until no longer pink and juices run clear. Remove chicken from skillet and let cool slightly.
Heat olive oil in a large skillet over medium heat. Add tomatoes, onion, water, green pepper, red bell pepper, sour cream, parsley, rosemary, sage, chives, basil, thyme, salt, oregano, marjoram, marjoram, basil, parsley and butter. Cook about 30 minutes, stirring occasionally, until butter is melted and chicken is tender. Remove chicken from skillet and place in a large serving bowl. Sprinkle cream over top of chicken, leaving a large cavity in the bottom of the pan.