• 3 tablespoons butter
  • 2 tablespoons olive oil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ⅛ teaspoon dried oregano
  • 1 ½ cloves garlic, minced
  • ¼ teaspoon salt
  • 1 ½ teaspoons lemon juice
  • 1 ½ teaspoons white cooking wine
  • 2skinless, boneless chicken breast halves, sliced
  • ½ pound fresh asparagus, trimmed and cut into thirds
  • 1 cup sliced fresh mushrooms
  • Directions

  • Step 1

    Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.


  • Step 2

    Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

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