Chicken And Mushroom Sautechicken breast 2 tablespoon olive oil 1/4 cup shallots; minced 8 oz mushrooms 1 red pepper; diced 1 small zucchini; quarterd & sliced 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 3/4 cup sun-dried tomatoes in oil; chopped 1 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 |
