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Sauteed Chicken, Asparagus and Mushroom
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!!!
Ingredients
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
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- 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.
- 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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Reviews and Ratings
Global Ratings:
(330)
Reviews in English (236)
This is a quick, easy and very tasty dish. I only gave it 4 stars because I had to add a lot more lemon juice and wine. The liquid cooked down really fast so I used a total of 3 tbl wine & 3 tbl lemon juice. Just kept the ratio equal. Just know that you can't add the extra liquid until later or the chicken won't brown it will steam. If it is too thin, add another tbl of butter to thicken or resv one of the tbls the recipe calls for until you add the extra liquid. I used 1 Tbl fresh parsley because I had it on hand. I did use 2 cups of mushrooms per the suggestion. I have been looking for a new simple but tasty chicken recipe and this is it! Thank you Grneyedmustang; this must be the next best thing to being in your kitchen - 02 Apr 2010 (Review from Allrecipes USA and Canada)
I made a few modifcations - onion instead of garlic, subbed olive oil for butter and upped the cooking wine and mushrooms. It was exactly what I wanted. Light and tastey and perfect for spring. - 30 Mar 2010 (Review from Allrecipes USA and Canada)
Very nice Italian-ish recipe. I lessened the cholesterol by 60 mg by using only 1 tblsp butter and 4 tblsp olive oil. Also took 130 calories off the total by using only one chicken breast and cutting it into bite-sized pieces. And, for personal preference, I browned the chicken in the skillet then added the liquid after the browning was complete. Otherwise, no changes in ingredients - served with angelhair pasta and some good parmesan and a lot of pepper. Next time, I will add onion. Very good, grneyedmustang - thanks so much! - 11 Apr 2010 (Review from Allrecipes USA and Canada)