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
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.