Friday 30 October, 2020

Loop Sunday Lunch: Chicken, Asparagus and Mushroom Skillet

For today's Sunday lunch, we feature a Chicken, Asparagus and Mushrrom Skillet recipe from All Recipes that's ready in under an hour.

Sauteed in a garlic and olive oil base, this melt-in-your-mouth flavour will have you coming back for seconds. 

Serves: 2 

Ready in: 40 m



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.

Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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