3 Tbsp butter 2 Tbsp olive oil 1/2 Tbsp Herbs de Provence or Italian Seasoning 1 tsp minced garlic (I used minced garlic in a jar) 1/4 tsp salt 1-1/2 tsp lemon juice 1-1/2 tsp white cooking wine
2 skinless, boneless chicken breast halves, sliced ~ or ~ approx 1.25 lb package of turkey breast cutlets
1/2-lb fresh asparagus, trimmed and cut into thirds 1-cup sliced fresh mushrooms
1. Melt the butter and olive oil in a skillet over medium-high heat. Stir in the Herbs de Provence or Italian Seasoning, garlic, salt, lemon juice, and wine.
2. Add the chicken breasts (or turkey cutlets); cook and stir until the poultry is browned, about 5-7 minutes.
3. Reduce heat to medium; cook, stirring occasionally, until the poultry is no longer pink inside, about 10 minutes. Be careful not to overcook the poultry as it will dry out - and it will continue to cook in the next step!
4. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 5 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
Psalm 121:1-2 I will lift up mine eyes unto the hills, from whence cometh my help. My help cometh from the Lord, which made heaven and earth.