Chicken and Mushroom Saute
zucchini, quartered and sliced
chicken breasts, boneless and cut in sixths or eighths
sun-dried tomatoes, in oil and chopped
1Heat 2 tablespoons of the oil in a large skillet; Add shallots and mushrooms and saute for about 2 minutes.
2Add the pepper, zucchini, and 1 teaspoon thyme and saute until the vegetables are just barely tender, about 2 more minutes.
3Remove from the skillet and keep warm.
4Add the remaining 2 tablespoons oil to the skillet.
5Then add the chicken and the remaining 1 teaspoon thyme; saute until the chicken is done, 12-15 minutes.
6Remove the chicken from the skillet and combine with the vegetables.
7To the juices in the skillet, add the vinegar; Cook for a minute, stirring up any browned particles clinging to the bottom of the pan.
8Return the chicken and vegetables to the pan, along with the tomatoes.
9Toss together for a minute or two to blend the flavors; Season with salt and pepper.