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. SOURCE: Sun Dried Tomatoes by Andrea Chessman