Chicken and Mushroom Saute

Name: Chicken and Mushroom Saute
Ingredients: 2 Tbsp olive oil; 1/4 c shallots, minced; 8 oz mushrooms; 1 red bell pepper, diced; 1 small zucchini, quartered and sliced; 1 tsp thyme, dried; 2 Tbsp olive oil; 4 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

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By Just A Pinch KitchenCrew

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Ingredients

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2 Tbsp

olive oil
1/4 c

shallots, minced
8 oz

mushrooms
1

red bell pepper, diced
1 small

zucchini, quartered and sliced
1 tsp

thyme, dried
2 Tbsp

olive oil
4

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

How to Make Chicken and Mushroom Saute

Step-by-Step

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.