Chicken & mushroom saute

Yield: 4 Servings

Measure Ingredient
-JUDI M. PHELPS (G.PHELPS1)
2 tablespoons Olive oil
¼ cup Shallots; minced
8 ounces Mushrooms
1 Red pepper; diced
1 small Zucchini; quarterd & sliced
1 teaspoon Dried thyme or more to taste
2 tablespoons Olive oil
4 Boneless chicken breasts; cut in sixths or eighths
1 teaspoon Dried thyme
1 tablespoon Balsamic vinegar
¾ cup 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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