Chicken and Mushroom Saute

Chicken And Mushroom Saute Recipe

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2 Tbsp
olive oil
1/4 c
shallots, minced
8 oz
red bell pepper, diced
1 small
zucchini, quartered and sliced
1 tsp
thyme, dried
2 Tbsp
olive oil
chicken breasts, boneless and cut in sixths or eighths
1 tsp
thyme, dried
1 Tbsp
balsamic vinegar
3/4 c
sun-dried tomatoes, in oil and chopped
"just a pinch" of salt
"just a pinch" of pepper


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.
10Serve at once.

About Chicken and Mushroom Saute

Course/Dish: Chicken
Other Tag: Quick & Easy