1 ½teaspoonswhite cooking wineI like to use Cavit Pinot Grigio
2skinlessboneless chicken breast halves, sliced (or chicken tenders)
½poundfresh asparagustrimmed and cut into thirds
1cupsliced 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.