CHICKEN AND MUSHROOM SAUTE

Servings: 4
Ingredients:

-JUDI M. PHELPS (G.PHELPS1)
2 T  Olive oil
1/4 c  Shallots; minced
8 oz Mushrooms
1    Red pepper; diced
1 sm Zucchini; quarterd and sliced
1 ts Dried thyme or more to taste
2 T  Olive oil
4    Boneless chicken breasts;
-cut in sixths or eighths
1 ts Dried thyme
1 T  Balsamic vinegar
3/4 c  Sun-dried tomatoes in oil;
-chopped
Salt and pepper to taste

Heat 2 tablespoons of the oil in a large skillet. Add shallots and
mushrooms and saute for about 2 minutes. Add the pepper, zucchini, and 1
teaspoon thyme and saute until the vegetables are just barely tender, about
2 more minutes. Remove from the skillet and keep warm.

Add the remaining 2 tablespoons oil to the skillet. Then add the chicken
and the remaining 1 teaspoon thyme; saute until the chicken is done, 12-15
minutes. Remove the chicken from the skillet and combine with the
vegetables.

To the juices in the skillet, add the vinegar. Cook for a minute, stirring
up any browned particles clinging to the bottom of the pan. Return the
chicken and vegetables to the pan, along with the tomatoes. Toss together
for a minute or two to blend the flavors. Season with salt and pepper.
Serve at once.

SOURCE: Sun Dried Tomatoes by Andrea Chessman

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