Chicken And Mushroom Saute

---------- Recipe via Meal-Master (tm) v8.02

Title: CHICKEN AND MUSHROOM SAUTE
Categories: Poultry
Yield: 4 servings

-JUDI M. PHELPS (G.PHELPS1)
2 tb Olive oil
1/4 c Shallots; minced
8 oz Mushrooms
1 Red pepper; diced
1 sm Zucchini; quarterd & sliced
1 ts Dried thyme or more to taste
2 tb Olive oil
4 Boneless chicken breasts;
-cut in sixths or eighths
1 ts Dried thyme
1 tb 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

-----