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.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
430 Calories
Recipe Instructions
Step 1
Heat butter and olive oil in a skillet over medium-high until butter melts. Stir in parsley, basil, oregano, garlic, salt, lemon juice, and wine.
Step 2
Add chicken; cook and stir until chicken is browned, about 3 minutes. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink inside, about 10 more minutes.
Step 3
Add asparagus; cook and stir until asparagus is bright green and just starting to become tender, about 3 minutes. Stir in mushrooms and cook until they release their juices, about 3 more minutes. Serve hot.
Ingredients
¼ teaspoon salt
3 tablespoons butter
2 tablespoons olive oil
1 ½ teaspoons lemon juice
½ teaspoon dried basil
½ teaspoon dried parsley
1 cup sliced fresh mushrooms
⅛ teaspoon dried oregano
1 ½ cloves garlic, minced
1 ½ teaspoons white cooking wine
2 medium skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
