This meal called chicken with asparagus and mushroom is prepared by sautéing the ingredients in a base of garlic and olive oil. If additional mushrooms are wanted, you can add them. In addition to a glass of white wine, serve this dish with rice or pasta.
Ingredients
- three tablespoons of butter.
- Two Tablespoons Olive Oil.
- ½ ½ cloves garlic, minced.
- 1 ½ tablespoons of lemon juice.
- 1 ½ teaspoons white cooking wine.
- ½ a teaspoon dried parsley.
- ½ teaspoon of dried basil.
- ¼ teaspoon salinity.
- half a teaspoon dried oregano.
- Two medium skinless boneless chicken breast halves cut.
- Cut and trim ½ pound fresh asparagus into thirds.
- One cup of sliced fresh mushrooms.
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Directions
Step 1
Compile all the components.
Step 2
Under medium-high heat in a pan, melt butter and olive oil. Into heated butter-oil mix stir garlic, lemon juice, wine, parsley, basil, salt, and oregano.
Step 3
Add chicken; heat and stir until, approximately three minutes, chicken browns. Flip, lower heat to medium, cook, stirring now and then, until chicken is no longer pink inside, around ten more minutes. Inserted into the middle of chicken, an instant-read thermometer should show at least 165 degrees F (74 degrees C).
Step 4
Add asparagus; heat and stir until, approximately three minutes, asparagus is brilliant green and beginning to become soft.
Step 5
Add mushrooms and simmer until they release their juices about three more minutes.
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Step 6
Present hot beside pasta or rice. Good fun!
Editor's Note:
It's possible that the recipe printed in the magazine will be somewhat different from the one that may be found online. Regarding the version that you are utilizing, please make sure to thoroughly follow the instructions.
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