This chicken with asparagus and mushroom dish is sautéed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta — and a glass of white wine.
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::2
Ingredients
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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
Directions
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!
Dotdash Meredith Food Studios
Editor's Note:
The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.