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. 1 Gather all ingredients.
2. 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. 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).
4. 4 Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes.
5. 5 Stir in mushrooms and cook until they release their juices, about 3 more minutes.
6. 6 Serve hot over rice or pasta. Enjoy!

Nutrition per serving