Chicken & Mushroom Saute
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ¼ | cup |
shallots
minced |
*
|
| 8 | ounces |
mushrooms
|
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | small |
zucchini
quarterd & sliced |
|
| 1 | teaspoon |
thyme
or to taste |
*
|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
chicken breasts
boneless, cut in sixths or eighths |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | tablespoon |
balsamic vinegar
|
|
| ¾ | cup |
sundried tomatoes
in oil, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 59 | ml |
shallots
minced |
*
|
| 231.2 | ml/g |
mushrooms
|
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | small |
zucchini
quarterd & sliced |
|
| 5 | ml |
thyme
or to taste |
*
|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
chicken breasts
boneless, cut in sixths or eighths |
|
| 5 | ml |
thyme
dried |
*
|
| 15 | ml |
balsamic vinegar
|
|
| 177 | ml |
sundried tomatoes
in oil, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat 2 tablespoons of the oil in a large skillet.
Add shallots and mushrooms and sauté for about 2 minutes.
Add the pepper, zucchini, and 1 teaspoon thyme and sauté 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; sauté until the chicken is done, 12 to 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.
