-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