Chicken, Asparagus, and Mushroom Skillet

 Healthy Online Only servings2 addedNovember 2018

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

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.
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 with rice.