Ingredients
2
2 servings
- •3 tablespoons butter
- •2 tablespoons olive oil
- •1.5 cloves garlic, minced
- •1.5 teaspoons lemon juice
- •1.5 teaspoons white cooking wine
- •0.5 teaspoon dried parsley
- •0.5 teaspoon dried basil
- •0.25 teaspoon salt
- •0.125 teaspoon dried oregano
- •2 medium skinless, boneless chicken breast halves, sliced
- •0.5 pound fresh asparagus, trimmed and cut into thirds
- •1 cup sliced fresh mushrooms
Instructions
- 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!
Nutritional Facts
Per 2 servings
- Calories: 430
- Carbohydrate: 7g
- Fat: 34g
- Fiber: 3g
- Protein: 27g
- Sugar: 3g
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