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.
chicken asparagus and mushroom skillet
Chicken, Asparagus, and Mushroom Skillet
Ingredient
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3 tablespoons butter
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2 tablespoons olive oil
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1 ½ cloves garlic, minced
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1 ½ teaspoons lemon juice
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1 ½ teaspoons white cooking wine
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½ teaspoon dried parsley
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½ teaspoon dried basil
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¼ teaspoon salt
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⅛ teaspoon dried oregano
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2 medium skinless, boneless chicken breast halves, sliced
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½ pound fresh asparagus, trimmed and cut into thirds
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1 cup sliced fresh mushrooms
Instructions
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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.
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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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Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes.
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Stir in mushrooms and cook until they release their juices, about 3 more minutes.
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Serve hot over rice or pasta. Enjoy!