Chicken, Asparagus & Mushroom Skillet
From: All Recipes' "Quick Skillet Recipes for Simple Spring Dinners" (4/6/2025)
Notes from All Recipes:?These simple skillet dinners feature seasonal spring vegetables that are widely available from March through May -- think the bright, fresh flavors of asparagus, artichokes, fennel & peas. They prove that you can coax a lot of flavor out of simple, affordable ingredients. Pair your spring produce with chicken, beef, turkey, beans, or shrimp & in less than an hour you'll have a complete dinner on the table. And with these one-pan meals, you'll cut down on clean-up duty, so you can spend more time enjoying the beautiful seasonal weather.
SUNDAY:?This chicken with asparagus & mushroom dish is sautéed in a garlic & olive oil base. You can add more mushrooms if desired. Serve with rice or pasta -- and a glass of white wine. (Submitted by: Paula Stotts)
Of course, no spring skillet recipe round-up would be complete without a fresh asparagus recipe! This oh-so-easy entree features dried herbs, fresh mushrooms & just a splash of white wine. Turbos Mom raves, "Five stars, ten if I could! Didn't change a single thing."
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves 2
Nutritional Info: low sodium, low carbohydrate, high protein (1/2 diabetic carbohydrate servings) (caution: high calorie, high fat, high saturated fat)
Nutrition per serving:
calories 430, total fat 34 g (saturated fat 14 g), cholesterol 107 mg, sodium 491 mg, carbohydrates 7 g (sugars 3 g, fiber 3 g), protein 27 g
Ingredients:
3 tablespoons (45 ml) butter
2 tablespoons (30 ml) olive oil
1 1/2 cloves garlic, minced
1 1/2 teaspoons (7.5 ml) lemon juice
1 1/2 teaspoons (7.5 ml) white cooking wine
1/2?teaspoon (2.5 ml) dried parsley
1/2?teaspoon (2.5 ml) dried basil
1/4?teaspoon (1 ml) salt
1/8?teaspoon (0.5 ml) dried oregano
2 medium skinless, boneless chicken breast halves, sliced
1/2 lb (225 g)?fresh asparagus, trimmed & cut into thirds
1 cup (250 ml) sliced fresh mushrooms
Directions:
1. Gather together all your ingredients, so you are ready to begin.
2. Melt the butter & olive oil in a skillet over medium-high heat.
3. Stir the garlic, lemon juice, wine, parsley, basil, salt & oregano, and oregano into the hot butter-oil mixture.
4. Add the chicken; cook & stir until the chicken is browned; about 3 minutes.
5. Flip, reduce the heat to medium & cook, stirring occasionally, until the chicken is no longer pink inside; about 10 more minutes.
6. An instant-read thermometer inserted into the center of the chicken should read at least 165°F (74°C).
7. Add the asparagus; cook & stir until the asparagus is bright green & starting to become tender; about 3 minutes.
8. Stir in the mushrooms & cook until they release their juices; about 3 more minutes.
9. Serve hot over rice or pasta. Enjoy!
EDITOR'S NOTE: The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.
Bernice Raben