Season chicken breasts with salt, pepper and garlic powder; set aside.
Heat a 12-inch chicken fryer over medium high heat. Add olive oil and
coat bottom of skillet. Add chicken to skillet, then cook until nicely browned.
Remove chicken breasts to a plate. Pour out oil that remains in skillet, and
return skillet to stove. Reduce heat to medium. Pour the chicken broth and water
slowly into the skillet using a spatula to scrape the browned bits off the bottom
of the skillet. Add can of mushroom soup, onion soup mix and can of tomatoes,
stirring to combine thoroughly.
Add chicken back to skillet, then add the green beans. Spoon sauce mixture
over chicken breasts to smother them. Increase heat to medium high until gravy
starts bubbling. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.