Title: Chicken and mushroom saute
 Categories: Poultry
      Yield: 4 Servings
 
           -JUDI M. PHELPS (G.PHELPS1)
      2 T  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 T  Olive oil
      4    Boneless chicken breasts;
           -cut in sixths or eighths
      1 ts Dried thyme
      1 T  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.