Chicken, Asparagus, and Mushroom Skillet

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1 1/2 cloves garlic, minced
• 1/4 teaspoon salt
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons white cooking wine
• 2 skinless, boneless chicken breast halves, sliced
• 1/2 pound fresh asparagus, trimmed and cut into thirds
• 1 cup sliced fresh mushrooms

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken slices dry and season them with the salt. Heat half the butter and half the olive oil in a large skillet over medium-high heat.

2. Add the chicken and cook 5 to 6 minutes, turning once, until browned and it reaches 165°F (74°C) in the thickest part. Transfer to a plate.

3. Melt the remaining butter in the same skillet over medium heat. Add the mushrooms and cook 4 to 5 minutes until golden.

4. Add the remaining olive oil, the asparagus and the minced garlic. Cook 3 to 4 minutes, stirring, until the asparagus turns bright green.

5. Stir in the dried parsley, basil and oregano and cook 30 seconds until fragrant.

6. Pour in the white cooking wine and lemon juice, scraping up any browned bits from the pan. Simmer 1 to 2 minutes until slightly reduced.

7. Return the chicken and any juices to the skillet. Toss 2 to 3 minutes until the chicken is hot throughout and the asparagus is tender-crisp.

8. Serve the skillet hot, spooning the pan juices over the chicken and vegetables.