Chicken, Asparagus, and Mushroom Skillet

3 tablespoons butter

2 tablespoons olive oil

½ teaspoon dried parsley

½ teaspoon dried basil

⅛ teaspoon dried oregano

1 ½ cloves garlic, minced

¼ teaspoon salt

1 ½ teaspoons lemon juice

1 ½ teaspoons white cooking wine

2 skinless, boneless chicken breast halves, sliced

½ pound fresh asparagus, trimmed and cut into thirds

1 cup sliced fresh mushrooms

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.