Chicken & mushroom saute
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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