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