Sauteed Chicken, Asparagus and Mushroom

    Sauteed Chicken, Asparagus and Mushroom


    199 people made this

    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!!!

    Serves: 2 

    • 60g butter
    • 2 tablespoons olive oil
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon dried basil
    • pinch of 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
    • 230g fresh asparagus, trimmed and cut into thirds
    • 1 cup sliced fresh mushrooms

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Melt the butter with the olive oil in a frypan over medium-high heat; 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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate