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!!!

grneyedmustang
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter with the olive oil in a skillet over medium-high; 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

430 calories; 33.5 g total fat; 107 mg cholesterol; 491 mg sodium. 7.3 g carbohydrates; 26.9 g protein; Full Nutrition

Reviews (248)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/06/2010
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:) Read More
(170)

Most helpful critical review

Rating: 3 stars
03/04/2014
I liked the flavors very much and the combination of ingredients (I just happened to have mushrooms asparagus and chicken breasts on hand so was looking for a recipe to combine them). It ended up way too dry and too watery. I browned the chicken first in the oil/butter because I couldn't understand how you can brown chicken in liquid as stated in the recipe. Then cooking the chicken with the vegetables resulted in very dry chicken. I will try this again with the following changes: saute chicken and remove from pan saute vegetables and remove from pan make sauce and reduce to one half add back chicken and vegetable to rewarm Read More
(24)
346 Ratings
  • 5 star values: 206
  • 4 star values: 109
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 4
Rating: 4 stars
04/06/2010
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:) Read More
(170)
Rating: 4 stars
04/06/2010
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:) Read More
(170)
Rating: 5 stars
03/30/2010
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. Read More
(86)
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Rating: 5 stars
04/12/2010
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! Read More
(84)
Rating: 5 stars
04/26/2010
This is a very tasty dish however anytime I see lemon butter and white wine I usually add capers. Will definitely do this again. Read More
(55)
Rating: 5 stars
04/19/2010
Five stars ten if I could! Didn't change a single thing the first time...the second time I substituted broccoli for the asparagus because that's what I had on hand...equally as delicious...thank you for sharing. Read More
(37)
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Rating: 3 stars
03/04/2014
I liked the flavors very much and the combination of ingredients (I just happened to have mushrooms asparagus and chicken breasts on hand so was looking for a recipe to combine them). It ended up way too dry and too watery. I browned the chicken first in the oil/butter because I couldn't understand how you can brown chicken in liquid as stated in the recipe. Then cooking the chicken with the vegetables resulted in very dry chicken. I will try this again with the following changes: saute chicken and remove from pan saute vegetables and remove from pan make sauce and reduce to one half add back chicken and vegetable to rewarm Read More
(24)
Rating: 5 stars
05/09/2012
Maybe those who gave this a not so shining review- don't like to eat healthy. Honestly as written- it's 4.5 it could use a little more zip- fine. That isn't hard to do. I have made this as written and a little doctored. The best part is you can tailor this to your pantry. I have a Diabetic child and a husband who loves low to no carb and this dish fit the bill. We love it around here. My children both love veggies and this is so easy. I generally make it with Asparagus Colored Bell Peppers Vidalia's sometimes mushrooms. I leave the wine out and use Chicken Broth. I can't drink white wine.:( But we don't miss it. This is such a beautiful presentation and so easy to do. We love crisp veggie's so I saute them only a bit. It's such a vibrant and colorful dish- the flavors are amazing. It's delicate- even more delicate if you use fresh herbs. It's also so good for you. I serve it with Jasmine or Brown Rice- you could do garlic pasta. I don't usually double my sauce though- I don't think it's supposed to be saucy though the sauce is great and flavorful. Fresh lemon juice makes it. I will make this again and again- it's a great dish. Thanks for sharing. Read More
(22)
Rating: 4 stars
04/01/2010
This is a great and awesomely easy recipe. I added a variety of veggies like snow peas red peppers and onions. It was delicious! Read More
(21)
Rating: 5 stars
03/30/2010
This dish was delicious with just the right amount of seasoning to keep it light. I made it without the wine however (non on hand) and just topped with some parmesan cheese. Will keep this one! Read More
(17)