Start by gathering all your ingredients. Chop the shallots, garlic, zucchini, and red bell pepper into small pieces. Slice the mushrooms and set aside.

Marinate the Chicken

In a bowl, combine the Napa Valley red wine, olive oil, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes.

Cooking

Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and minced garlic. Sauté for about 2 minutes until fragrant.

Add the Remaining Vegetables

Add the sliced mushrooms, diced zucchini, and red bell pepper to the skillet. Stir and cook for about 5-7 minutes until the vegetables are tender.

Cook the Chicken

Remove the chicken from the marinade (reserving the marinade) and place it in the skillet. Cook for 5-6 minutes on each side until golden brown and cooked through.

Deglaze the Pan

Once the chicken is cooked, pour in the reserved marinade and chicken broth. Scrape the bottom of the skillet to release any browned bits. Bring to a simmer.

Finish the Dish

Add the chopped fresh thyme and stir well. Allow to simmer for an additional 5 minutes until the sauce thickens slightly.