Skillet Chicken and Mushrooms

Ingredients

3 Tablespoons Butter

2 Tablespoons Olive Oil

½ Teaspoon Dried Parsley

1 Teaspoon Dried Basil

2 Cloves Garlic, Minced

1 Teaspoon Salt

3 Teaspoons Lemon Juice

2 Teaspoons White Cooking Wine

6 Skinless, Boneless Chicken Breast Halves, Chopped

2 Pound Fresh Asparagus, Trimmed And Cut Into Thirds

3 Cups Sliced Fresh Oyster or Cremini Mushrooms

Directions

Step 1 Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, 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. Serves 4