Chicken And Mushroom Sauté
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 sauté for about 2 minutes. Add the pepper, zucchini, and 1 tsp. 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 Tbls. oil to the skillet. Then add the chicken and the remaining 1 tsp. thyme; sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)