Chicken, Asparagus and Mushroom Sauté

    Chicken, Asparagus and Mushroom Sauté

    (240)
    13saves
    30min


    199 people made this

    About this recipe: This is the ultimate one-pan chicken recipe! Chicken, asparagus and mushrooms are sautéed with garlic in olive oil. You can add more mushrooms if desired. Perfect with a glass of white wine!

    Ingredients
    Serves: 2 

    • 3 tablespoons butter
    • 2 tablespoons olive oil
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon dried basil
    • 1/8 teaspoon dried oregano
    • 1 1/2 cloves garlic, minced
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons lemon juice
    • 1 1/2 teaspoons white wine
    • 2 skinless, boneless chicken breast fillets, sliced
    • 250g fresh asparagus, trimmed and cut into thirds
    • 200g sliced fresh mushrooms

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter with the olive oil in a frying pan 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.
    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 juices. Serve hot.
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    Reviews & ratings
    Average global rating:
    (240)

    Reviews in English (239)

    by
    1

    I found this bland, slightly greasy and unattractive-looking on the plate. If I make it again (which is unlikely) I'll use fresh herbs in the hope of improving the flavour and appearance. By the way, I've no idea how to "mince" a garlic clove. I either crush, slice or chop it. In this case I did the latter.  -  02 Feb 2012

    by
    156

    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 US | Canada)

    by
    83

    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 US | Canada)

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