---------- 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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