| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Poultry | 4 | Servings |
INGREDIENTS
| -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 |
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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