---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN AND MUSHROOM SAUTE
 Categories: Poultry
      Yield: 4 servings
 
           -JUDI M. PHELPS (G.PHELPS1)
      2 tb Olive oil
    1/4 c  Shallots; minced
      8 oz Mushrooms
      1    Red pepper; diced
      1 sm Zucchini; quarterd & sliced
      1 ts Dried thyme or more to taste
      2 tb Olive oil
      4    Boneless chicken breasts;
           -cut in sixths or eighths
      1 ts Dried thyme
      1 tb Balsamic vinegar
    3/4 c  Sun-dried tomatoes in oil;
           -chopped
           Salt and pepper to taste
 
  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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