[< Chicken and Mushroom Saute > ]
[ Tuesday, Oct. 25, 2005 ]
[11:13 p.m.]
Ingredients:
2 tbsp olive oil
1/4 cup shallots, minced
8 oz mushrooms
1 red pepper, diced
1 small zucchini, quarterd & sliced
1 tsp dried thyme or more to taste
2 tbsp olive oil
4 boneless chicken breasts, cut in sixths or eighths
1 tsp dried thyme
1 tbsp balsamic vinegar
3/4 cup sun-dried tomatoes in oil, chopped
1 salt and pepper to taste
Instructions:
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.
Review:
None Yet, we're cooking this one on Thursday.
thanks for stopping by. - Tuesday, Mar. 21, 2006
poem - Tuesday, Mar. 21, 2006
alone and bored in Cowtown - Monday, Mar. 20, 2006
tool pavarotti and cats - Friday, Mar. 10, 2006
My vanity wins - Thursday, Mar. 09, 2006
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