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.
SOURCE: Sun Dried Tomatoes by Andrea Chessman
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
A hen is only an egg's way of making another egg. - Samuel Butler
Chicken & Mushroom Saute Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
