Description
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 ½ cloves garlic, minced
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons white cooking wine
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon dried oregano
- 2 medium skinless, boneless chicken breast halves, sliced
- ½ pound fresh asparagus, trimmed and cut into thirds
- 1 cup sliced fresh mushrooms
Directions
- Gather all ingredients.
- 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.
- 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).
- Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes.
- Stir in mushrooms and cook until they release their juices, about 3 more minutes.
- Serve hot over rice or pasta. Enjoy!
