Ingredients

2 Tbsp. olive oil
1/4 C. shallots; minced
8 oz. mushrooms
1 red pepper; diced
1 small zucchini; quartered and 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 C. sun-dried tomatoes in oil; chopped
salt and pepper to taste

Cooking Instructions

Heat 2 Tbls. of the oil in a large skillet. Add shallots and mushrooms and Saute for about 2 minutes. Add the pepper, zucchini, and 1 tsp. 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 Tbls. oil to the skillet. Then add the chicken and the remaining 1 tsp. thyme; Saute until the chicken is done, for 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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