Chicken, asparagus, and mushrooms are sauteed 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!!!

Chicken, Asparagus, and Mushroom Skillet

butter

olive oil

parsley

basil

oregano

garlic,

salt

lemon juice

white cooking wine

chicken breast halves, sliced

asparagus,

mushrooms

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.


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.


This is a quick, easy and very tasty dish. I only gave it 4 stars because I had to add a lot more lemon juice and wine. The liquid cooked down really fast so I used a total of 3 tbl wine & 3 tbl lemon juice. Just kept the ratio equal. Just know that you can't add the extra liquid until later or the chicken won't brown it will steam. If it is too thin, add another tbl of butter to thicken or resv one of the tbls the recipe calls for until you add the extra liquid. I used 1 Tbl fresh parsley because I had it on hand. I did use 2 cups of mushrooms per the suggestion. I have been looking for a new simple but tasty chicken recipe and this is it! Thank you Grneyedmustang; this must be the next best thing to being in your kitchen :)

Very nice Italian-ish recipe.  I lessened the cholesterol by 60 mg by using only 1 tblsp butter and 4 tblsp olive oil.  Also took 130 calories off the total by using only one chicken breast and cutting it into bite-sized pieces.  And, for personal preference, I browned the chicken in the skillet then added the liquid after the browning was complete.  Otherwise, no changes in ingredients - served with angelhair pasta and some good parmesan and a lot of pepper.  Next time, I will add onion.  Very good, grneyedmustang - thanks so much!

I made a few modifcations - onion instead of garlic, subbed olive oil for butter and upped the cooking wine and mushrooms.  It was exactly what I wanted.  Light and tastey and perfect for spring.

This is a very tasty dish, however anytime I see lemon butter and white wine I usually add capers. Will definitely do this again.

Five stars, ten if I could!  Didn't change a single thing the first time...the second time I substituted broccoli for the asparagus because that's what I had on hand...equally as delicious...thank you for sharing.

I liked the flavors very much and the combination of ingredients (I just happened to have mushrooms, asparagus, and chicken breasts on hand so was looking for a recipe to combine them). It ended up way too dry and too watery. I browned the chicken first in the oil/butter because I couldn't understand how you can brown chicken in liquid as stated in the recipe. Then cooking the chicken with the vegetables resulted in very dry chicken.

I will try this again with the following changes:
* saute chicken and remove from pan
* saute vegetables and remove from pan
* make sauce and reduce to one half
* add back chicken and vegetable to rewarm

Maybe those who gave this a not so shining review- don't like to eat healthy. Honestly as written- it's 4.5, it could use a little more zip- fine. That isn't hard to do.
I have made this as written and a little doctored. The best part is you can tailor this to  your pantry.

I have a Diabetic child and a husband who loves low to no carb and this dish fit the bill. 
We love it around here. My children both love veggies and this is so easy. 

I generally make it with Asparagus, Colored Bell Peppers, Vidalia's, sometimes mushrooms. I leave the wine out and use Chicken Broth. I can't drink white wine. :( But we don't miss it. 

This is such a beautiful presentation and so easy to do. We love crisp veggie's so I saute them only a bit.
It's such a vibrant and colorful dish- the flavors are amazing. It's delicate- even more delicate if you use fresh herbs. It's also so good for you.
I serve it with Jasmine or Brown Rice- you could do garlic pasta. I don't usually double my sauce though- I don't think it's supposed to be saucy though the sauce is great and flavorful. Fresh lemon juice makes it. 

I will make this again and again- it's a great dish.
Thanks for sharing.

This is a great and awesomely easy recipe. I added a variety of veggies, like snow peas, red peppers, and onions. It was delicious!

This dish was delicious with just the right amount of seasoning to keep it light.  I made it without the wine however (non on hand) and just topped with some parmesan cheese.  Will keep this one!

chicken, asparagus, and mushroom skillet

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 2

Cost: $19.20 /serving

Author : Paula Stotts

Ingredients

Instructions

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