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.

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