2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons minced onion
6 green beans, drained
1 small bay leaf
2 tablespoons chicken bouillon granules
1 teaspoon dried basil
3 teaspoons dried oregano
1 teaspoon chopped fresh jalapeno pepper
2 tablespoons red wine vinegar
2 teaspoons white vinegar
1 teaspoon heavy cream
Pour oil and garlic into a large skillet over medium heat. Cook, stirring, until oil begins to thicken. Mix in onions, and saute until onion is tender. Reduce heat to low, and add green beans. Pour chicken broth into skillet, stirring at times over medium heat. Add basil, oregano, bay leaf and bouillon granules and vinegar.
Microwave until thickened; allow to cool. Stir in wine vinegar, light cream, tomato juice and chicken. Heat to some degree over low heat, stirring frequently, until thickened.