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Chicken, Asparagus, and Mushroom Skillet

Recipe courtesy of Allrecipe.com
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 Servings

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • 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.