Chicken and Mushroom Saute

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

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Ingredients

2	tablespoons	olive oil
1/4	cup	shallots	minced
8	ounces	mushrooms
1	each	sweet red bell pepper	diced
1	small	zucchini	quarterd & sliced
1	teaspoon	thyme	or to taste
2	tablespoons	olive oil
4	each	chicken breasts	boneless, cut in sixths or eighths
1	teaspoon	thyme	dried
1	tablespoon	balsamic vinegar
3/4	cup	sundried tomatoes	in oil, chopped
1	x	salt and black pepper	to taste

Directions

Heat 2 tablespoons of the oil in a large skillet.

Add shallots and mushrooms and sauté for about 2 minutes.

Add the pepper, zucchini, and 1 teaspoon thyme and sauté 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; sauté 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.

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Recipe Bite

About Chives

by Laurie

Chives belong to the same family as onions, leeks, and garlic. The Latin name of this species means 'Rush-Leek.' Read all about Chives Laurie's Words on Herbs Article. ...

Member Review

Creamed Tuna

Very good! I was so happy to see this recipe. I grew up on this. My mom used to call it S--- on a shingle! Thank You. Bonnie from Mn.