Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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

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