Recipe number 12825 is

Chicken And Mushroom Saute

The ingredients are:
-JUDI M. PHELPS (G.PHELPS1) 2 tbsp Olive oil 1/4 cup Shallots, minced 8 oz 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

The recipe yield is:
4 servings

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


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