Chicken, Asparagus, and Mushroom Skillet (Dinner for 2)
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 Kosher Salt
2 Teaspoons Lemon Juice
2 Teaspoons White Cooking Wine
2 Skinless, Boneless Chicken Breast Halves, Sliced
½ Pound Fresh Asparagus, Trimmed And Cut Into Thirds
1 Cup Sliced Fresh Cremini Mushrooms
1 Cup Sliced Fresh Shitaki Mushrooms
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 5 minutes to let the mushrooms release their juice. Serve hot. Serve with Garlic Artisan Bread, Garden Salad with lemon vinaigrette and beverage.