Chicken, Asparagus, And Mushroom Skillet - cooking recipe

Ingredients
    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 cooking wine
    2 skinless, boneless chicken breast halves, sliced
    1/2 pound fresh asparagus, trimmed and cut into thirds
    1 cup sliced fresh mushrooms
Preparation
    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.
    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.

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