Chicken, Asparagus, and Mushroom Skillet

• servings: 2 servings
• active time: 15 minutes
• total time: 35 minutes

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

Directions

Gather all ingredients.

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).

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

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

Serve hot over rice or pasta. Enjoy!

Nutrition

• Calories: 430 kcal
• Total Fat: 34 g
• Saturated Fat: 14 g
• Unsaturated Fat: 0 g
• Cholesterol: 107 mg
• Sodium: 491 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 27 g