Preparation Steps

• Cover chicken breasts with plastic wrap and pound until each piece is about 3/4 of an inch thick. Alternatively, if chicken breasts are thick, cut them in half horizontally to make thinner pieces.
• In a shallow dish, combine flour, salt, and pepper. Gently toss each chicken breast in the flour mixture to coat.
• Melt butter in a large skillet over medium-high heat. Add chicken and sauté for 3-5 minutes on each side, until golden brown. Sprinkle lemon pepper seasoning on each side while cooking. Once cooked through, transfer chicken to a plate.
• Add chopped asparagus to the same skillet and sauté for a few minutes until bright green and tender-crisp. Remove from skillet and set aside.
• Lay lemon slices flat in the bottom of the skillet. Cook for a few minutes on each side without stirring, allowing them to caramelize and pick up browned bits from the pan. (Adding a tiny pat of butter can help prevent sticking and promote browning). Remove lemons from the pan and set aside.
• If making the honey butter sauce, melt honey and butter in a small saucepan or in the skillet after removing the lemons.
• Layer the asparagus, chicken, and caramelized lemon slices back into the skillet. Drizzle with honey butter sauce if using.
• Garnish with fresh parsley, if desired.