Instructions: Heat 2 tablespoons of the oil in a large skillet. Add the shallots and mushrooms and saute for about 2 minutes. Add the bell pepper, zucchini and 1 teaspoon thyme and saute until vegetables are just barely tender, about 2 more minutes. Remove from skillet and keep warm.

Add the remaining 2 tablespoons oil to the skillet. Then add the chicken and the remaining thyme; saute until chicken is done, 12 to 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 sun-dried tomatoes. Toss together for a minute or two to blend flavors. Season with salt and pepper, and serve.

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