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.
Ingredients
- butter: 3 Tbsp
- olive oil: 2 Tbsp
- ½ cloves garlic: 1 piece (minced)
- ½ teaspoons lemon juice: 1 piece
- ½ teaspoons white cooking wine: 1 piece
- parsley: 0.5 tsp (dried)
- basil: 0.5 tsp (dried)
- salt: 0.25 tsp
- oregano: 0.125 tsp (dried)
- medium skinless, boneless chicken breast halves: 2 piece (sliced)
- asparagus, trimmed and cut into thirds: 0.5 pound (fresh)
- fresh mushrooms: 1 cup (sliced)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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.
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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
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Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes. Dotdash Meredith Food Studios
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Stir in mushrooms and cook until they release their juices, about 3 more minutes. Dotdash Meredith Food Studios
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Serve hot over rice or pasta. Enjoy! Dotdash Meredith Food Studios
