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
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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