Chicken & Mushroom Saute Recipe

Chicken & Mushroom Saute Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
-JUDI M. PHELPS, G.PHELPS1
2 tbsp: Olive oil,
1/4 cup: Shallots, minced
8 ounce: Mushrooms,
1: Red pepper, diced
1 small: Zucchini, quarterd & sliced
1 tsp: Dried thyme or more to taste,
2 tbsp: Olive oil,
4: Boneless chicken breasts, cut in sixths or eighths
1 tsp: Dried thyme,
1 tbsp: Balsamic vinegar,
3/4 cup: Sun-dried tomatoes in oil, chopped
Salt and pepper to taste,

Directions:

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


Source from luhu.jp