Chicken, Asparagus, and Mushroom Skillet recipe

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Ingredients

3 tablespoons butter
2 tablespoons olive oil
½ teaspoon dried parsley
½ teaspoon dried basil
⅛ teaspoon dried oregano
1 ½ cloves garlic, minced
¼ teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Nutrition Info

429.9 calories
carbohydrate: 7.3 g
cholesterol: 106.6 mg
fat: 33.5 g
fiber: 2.9 g
protein: 26.9 g
saturatedFat: 13.5 g
servingSize: -
sodium: 491 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter with the olive oil in a skillet over medium-high, stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken, cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium, cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.

  2. Add the asparagus, cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Recipe Yield

2 servings

Recipe Note

Chicken, asparagus, and mushrooms are sauteed 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!!!

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