🫙 From the Spice Rack
Chicken and Mushroom Saute
-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...
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Ingredients8 items
Ingredients
- 1/4cup shallots; minced
- 8ozmushrooms
- 1red pepper; diced
- 1small zucchini; quarterd & sliced
- 1tsp dried thyme or more to taste
- 2tsp olive oil
- 4boneless chicken breasts;
- 1tsp balsamic vinegar
Directions
- 1
PHELPS (G.PHELPS1) 2 T Olive oil 1/4 c Shallots
- 2
minced 8 oz Mushrooms 1 Red pepper
- 3
diced 1 sm Zucchini
- 4
quarterd & sliced 1 ts Dried thyme or more to taste 2 T Olive oil 4 Boneless chicken breasts
- 5
cut in sixths or eighths 1 ts Dried thyme 1 T Balsamic vinegar 3/4 c Sun-dried tomatoes in oil
- 6
chopped Salt and pepper to taste Heat 2 tablespoons of the oil in a large skillet
- 7
Add shallots and mushrooms and saute for about 2 minutes
- 8
Add the pepper, zucchini, and 1 teaspoon thyme and saute until the vegetables are just barely tender, about 2 more minutes