Chicken, Asparagus, and Mushroom Skillet
Recipe courtesy of Allrecipe.com
Servings 2 Servings
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 I like to use Cavit Pinot Grigio
- 2 skinless boneless chicken breast halves, sliced (or chicken tenders)
- ½ pound fresh asparagus trimmed and cut into thirds
- 1 cup sliced fresh portabella mushrooms
Instructions
- 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.
- 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.
Notes
If you don't like asparagus, you could use almost any other green vegetable then follow the recipe.
