Chicken, Asparagus, and Mushroom Skillet |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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!!! Ingredients:
3 tablespoons butter |
2 tablespoons olive oil |
1/2 teaspoon dried parsley |
1/2 teaspoon dried basil |
1/8 teaspoon dried oregano |
1 1/2 cloves garlic, minced |
1/4 teaspoon salt |
1 1/2 teaspoons lemon juice |
1 1/2 teaspoons white cooking wine |
2 skinless, boneless chicken breast halves, sliced |
1/2 pound fresh asparagus, trimmed and cut into thirds |
1 cup sliced fresh mushrooms |
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.
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