This chicken with asparagus and mushroom dish is sautéed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta — and a glass of white wine.
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1.5 cloves garlic , minced
- 1.5 teaspoons lemon juice
- 1.5 teaspoons white cooking wine
- 0.5 teaspoons dried parsley
- 0.5 teaspoons dried basil
- 0.25 teaspoons salt
- 0.13 teaspoons dried oregano
- 2 medium skinless , boneless chicken breast halves, sliced
- 0.5 pounds fresh asparagus , trimmed and cut into thirds
- 1 cup sliced fresh mushrooms
Instructions
-
1
Gather all ingredients.
-
2
Melt butter and olive oil in a skillet over medium-high heat. Stir garlic, lemon juice, wine, parsley, basil, salt, and oregano into hot butter-oil mixture.
-
3
Add chicken; cook and stir until chicken is browned, about 3 minutes. Flip, reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink inside, about 10 more minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
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4
Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes.
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5
Stir in mushrooms and cook until they release their juices, about 3 more minutes.
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6
Serve hot over rice or pasta. Enjoy!
Nutrition Facts
Per serving
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