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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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