![](admin/recipeuploads/1707388501.jpg)
Ingredients
-
3 tablespoons butter
-
2 tablespoons olive oil
-
1 ½ cloves garlic, minced
-
1 ½ teaspoons lemon juice
-
1 ½ teaspoons white cooking wine
-
½ teaspoon dried parsley
-
½ teaspoon dried basil
-
¼ teaspoon salt
-
⅛ teaspoon dried oregano
-
2 medium skinless, boneless chicken breast halves, sliced
-
½ pound fresh asparagus, trimmed and cut into thirds
-
1 cup sliced fresh mushrooms
Description
-
Gather all ingredients.
DOTDASH MEREDITH FOOD STUDIOS
-
Melt butter and olive oil in a skillet over medium-high heat. Stir garlic, lemon juice, wine, parsley, basil, salt, and oregano into hot butter-oil mixture.
-
Add chicken; cook and stir until chicken is browned, about 3 minutes. Flip, reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink inside, about 10 more minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
DOTDASH MEREDITH FOOD STUDIOS
-
Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes.
DOTDASH MEREDITH FOOD STUDIOS
-
Stir in mushrooms and cook until they release their juices, about 3 more minutes.
DOTDASH MEREDITH FOOD STUDIOS
-
Serve hot over rice or pasta. Enjoy!