Title: Chicken and Mushroom Saute
Categories: Poultry
Yield: 4 Servings

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

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