Chicken, Asparagus, and Mushroom Skillet

By mackenzielester

"This light and fresh chicken dish with asparagus, mushrooms, and boneless chicken breasts is somewhere between a skillet and a stir-fry. Serve with rice or pasta and a nice glass of white wine."

Calories: 430
Total Fat: 33.5g
Dietary Fiber: 2.9g

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

Details

Servings 2

Preparation

Step 1

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.