Chicken And Mushroom Saute Recipe

Chicken And Mushroom Saute Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
-JUDI M. PHELPS, G.PHELPS1
2 T: 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 T: Olive oil,
4: Boneless chicken breasts, cut in sixths or eighths
1 tsp: Dried thyme,
1 T: 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