Chicken, Asparagus, and Mushroom Skillet Recipe - Allrecipes.com
Chicken, Asparagus, and Mushroom Skillet Recipe
  • READY IN 40 mins

Chicken, Asparagus, and Mushroom Skillet

Recipe by  

"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!!!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. 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.
  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 juice. Serve hot.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 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 :)

 
Most Helpful Critical Review
Jan 19, 2011

It was ok - didn't get rave reviews at all

 
Mar 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.

 
Apr 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!

 
Apr 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.

 
Apr 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.

 
Apr 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!

 
Mar 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!

 

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Nutrition

  • Calories
  • 430 kcal
  • 21%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 33.5 g
  • 51%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 491 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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