Ingredients
- 2 Tablespoons butter, divided
- 2 Tablespoons olive oil, divided
- 1 (8 ounce) package button mushrooms, sliced
- 4 cloves garlic, minced
- 1 pound fresh asparagus, trimmed and cut into thirds
- 4 (6 ounces) boneless, skinless chicken breasts, pounded to an even thickness
- 3/4 teaspoons salt, divided
- 1/4 teaspoons black pepper
- 1/3 Cup white wine
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh basil
- 1/2 teaspoon dried oregano
- 2 Cups hot cooked rice
How to Make
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Step 1: Heat 1 T. each butter and oil in a large skillet over medium heat.
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Step 2: Add the mushrooms and garlic and cook, stirring occasionally, until the garlic begins to brown - about 5 minutes.
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Step 3: Add asparagus and cut, stirring occasionally, until the mushrooms are golden and asparagus is bright green and crisp-tender, about 3 minutes more. Remove veggies from skillet.
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Step 4: Season the chicken with 1/4 t. each of the salt and pepper.
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Step 5: In the same skillet, heat remaining butter and oil over medium-high heat.
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Step 6: Add chicken and cook for about 5-7 minutes per side, or until browned and an instant read thermometer inserted into the thickest part registers 165 degrees F.
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Step 7: Remove chicken from skillet and let rest for 5 minutes.
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Step 8: Slice chicken into strips.
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Step 9: Stir wine, parsley, basil, oregano, and remaining 1/2 t. salt into skillet.
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Step 10: Simmer over medium heat for about 30 seconds.
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Step 11: Stir in mushrooms and asparagus and cook until heated through.
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Step 12: Serve veggies with chicken strips and rice.
We hope you enjoy this recipe!
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