2 cups asparagus
1 lb boneless, skinless chicken breasts
2 Tbsp butter
1 tsp lemon pepper seasoning
2 Tbsp honey
2 Tbsp butter, optional
1/4 c all-purpose flour
2 lemon, sliced
Cut or pound chicken breasts to 3/4 of an inch thick. Chop the asparagus into bite-sized pieces
Combine flour, salt, and pepper in a shallow dish and coat the chicken in the mixture.
Melt the butter in a large skillet over medium-high heat. Sprinkle the lemon pepper seasoning directly onto the pan. Add the chicken and sauté for 3-5 minutes on each side, until the chicken is golden brown. Transfer the chicken onto a plate.
Add the chopped asparagus to the pan and sauté until bright green and tender-crisp. Remove from the pan and set aside.
Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side. Do not stir them so they caramelize and pick up the browned bits left in the pan from the chicken and the butter. Remove the lemons and set them aside.
For the honey butter sauce, melt 2 Tbsp of butter and honey in the hot pan after caramelizing the lemons and then pour it over the chicken. This will pick up some of the lemon flavors. If you don’t want that lemon flavor, do this in a separate pan.