Recipe - Chicken And Mushroom Saute

JUDI M. PHELPS (G.PHELPS1)
2 tablespoon Olive oil
One fourth cup Shallots; minced
8 ounce Mushrooms
1 Red pepper; minced
1 small Zucchini; quarterd & cut or sliced up
1 teaspoon Dried thyme or more to taste
2 tablespoon Olive oil
4 Boneless chicken breasts;
cut in sixths or eighths
1 teaspoon Dried thyme
1 tablespoon Balsamic vinegar
Three fourths cup Sundried 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, 1215
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini