Chicken, Asparagus, and Mushroom Skillet

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

1. Gather all ingredients.

   

   DOTDASH MEREDITH FOOD STUDIOS

2. 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.

3. 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

4. Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes.

   

   DOTDASH MEREDITH FOOD STUDIOS

5. Stir in mushrooms and cook until they release their juices, about 3 more minutes.

   

   DOTDASH MEREDITH FOOD STUDIOS

6. Serve hot over rice or pasta. Enjoy!