-JUDI M. PHELPS (G.PHELPS1) 2 T 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 T Olive oil
4 Boneless chicken breasts;
-cut in sixths or eighths 1 ts Dried thyme
1 T 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