Skillet Chicken with Asparagus and Mushrooms

Required 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

Cooking Instructions

Prepare all the necessary ingredients in advance.

Add the chicken to the skillet and cook, stirring occasionally, for about 3 minutes until browned. Flip the chicken, lower the heat to medium, and continue cooking, stirring occasionally, until the chicken is fully cooked through and no longer pink inside, about 10 more minutes. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) in the center.

Add the asparagus to the skillet and cook, stirring occasionally, until the asparagus turns bright green and begins to soften, about 3 minutes.

Add the mushrooms and cook until they release their moisture, about 3 additional minutes.

Serve the dish hot over a bed of rice or pasta. Enjoy your meal!

Note from the Editor:

The printed magazine version of this recipe may vary slightly from the online version. Please follow the instructions carefully based on the version you are using.

Nutritional Information (per serving)