This meal of chicken, asparagus, and mushrooms is sautéed in a base of olive oil and garlic. If desired, you can include extra mushrooms. Serve with a glass of white wine and either rice or pasta.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 ½ cloves garlic, minced
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons white cooking wine
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon dried oregano
- 2 medium skinless, boneless chicken breast halves, sliced
- ½ pound fresh asparagus, trimmed and cut into thirds
- 1 cup sliced fresh mushrooms
Instructions
- Gather all ingredients.
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- Melt butter and olive oil in a skillet over medium-high heat. Stir garlic, lemon juice, wine, parsley, basil, salt, and oregano into hot butter-oil mixture.
- Add chicken; cook and stir until chicken is browned, about 3 minutes. Flip, reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink inside, about 10 more minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
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- Add asparagus; cook and stir until asparagus is bright green and starting to become tender, about 3 minutes.
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- Stir in mushrooms and cook until they release their juices, about 3 more minutes.
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- Serve hot over rice or pasta. Enjoy!
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- The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 14 g |
| Sodium | 491 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
There were 3 of us so adjusted the amounts to: 4 tbsp butter, 3 tbsp oil, 3 cloves garlic, 3 total tbsp of lemon juice and Marsala, 1 tbsp each of fresh parsley and basil, 1/2 tsp fresh oregano, 1/2 tsp salt, 1 lb chicken, 3/4 lb asparagus, and 2 cups sliced mushrooms. I initially used only 2 tsp each of the lemon and wine to sauté the chicken, added more with the asparagus and the rest with the mushrooms. There was a little chicken leftover but all veggies were gone! I served with a tossed green salad – so good!
Loves the simple and quick recipe! Easily to remember after doing it for the first time.
I made the recipe as it said and thought it was absolutely delicious. I didn’t have rice and I didn’t want to use pasta but I did have some couscous that was a garlic olive oil style and use that it was perfect. I will make this again
Very flavorful! I gave it 5 stars due to the simplicity and good taste. I followed the recipe, except that I removed the chicken, added a splash of chicken broth, then added the asparagus, followed by the mushrooms. I will definitely make this again.
Never ever waste your money on “cooking wine”. If it’s not good enough to drink, it’s not good enough to cook with. Learned this from many top chefs years ago. Also used thighs, meat is juicer, tastes better.
I added more garlic, and finished with leftover lemon juice. I served it on black rice. I did have to cover the pan to get the mushrooms to cooperate. We loved it and will make it again soon. I think I’ll try fresh herbs next time.
Very good!!! Followed the recipe pretty closely….added a little black and white pepper (cause we’re a fan) and it turned out amazing!! Will do again!
I made it according to the directions except for the mushrooms as my husband isn’t a fan of them. Overall it is ok but, there was too much butter and oil for the chicken so they never browned properly and the chicken got a bit drier than I prefer. I will try it again with some minor adjustments.
Made this just the way the recipe called for it and it was absolutely delicious. Perfect meal for the 2 of us.
Super easy last minute dish…
Easy delicious and delicious exactly as is!! Are use chicken tenders and the timing was perfect everything was moist and there was more than enough juice. If you find things to hang out all you need to do is put a cover on it for a couple of minutes and the moisture from the vegetables seeps out. LOVED IT.
This was easy and good. I didn’t have mushrooms, so that likely detracted from the flavor of the dish. I will try again with mushrooms. Added shredded Parmesan on top. The butter sauce is very good. It’s a tasty way to use fresh asparagus. I served it with seasoned rice. It would also be good with pasta.
Easy with really great flavor!
Needed to substitute fresh for dried herbs .Consumers Research just released that all brands of oregano and basil contain metals and are on no buy list.
Excellent! Made it according to the directions and it’s amazing! It’s the perfect dinner for my Keto diet plan. Saved to my Pinterest. Will definitely have this again and again.
Good recipe. Added a chopped shallot when sautéing mushrooms and asparagus (after taking chicken out of the pan so it doesn’t overcook). Also, if a more creamy sauce is desired, place chicken back to into pan with all ingredients and add one jar of Paul Newman Alfredo sauce until heated.
New family favorite. The sauce is wonderful, but sauce amount is better if doubled. Also, frozen asparagus spears can be substituted to make it easier. I serve with jasmine rice.
We really liked this dish. I did, however, sauté the asparagus and mushrooms before adding them. My husband said this is a keeper.
We both loved this! I used 2 Tbsps margarine and 1 Tbsp of olive oil (which I may reduce further), which seemed to be more than enough. I also used 1lb. each of asparagus and mushrooms. That was too much even for us. 😀 Half a pound of each should be ample. Will definitely be making this again and again!
Very yummy! I parboiled the fresh asparagus first And served w/ rice!
This was a great easy dinner. My picky man even thought it was perfect. The only thing that I did was just loosely added the herbs (generously), and added a bit more wine. This will be put in my go to recipes.