Name: Chicken and Mushroom Saute
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

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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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