Lemon Chicken with Asparagus


* Purchasing thinly sliced chicken breasts will eliminate the need to flatten, but otherwise proceed as directed.

Cover the chicken breasts with plastic wrap and pound until each piece is about 1/2 to 3/4 of an inch thick.

Place the flour, salt and pepper on waxed paper and gently toss each chicken breast piece to coat.

Melt the butter in a large nonstick skillet over medium high heat; add the chicken and sauté for 3-5 minutes on each side, until golden brown (thermometer should read 165°).

Add the chopped asparagus to the pan. Sauté for a 2-4 minutes until bright green and tender crisp. Remove from the pan and set aside.

If there is no fat remaining in the pan, add an additional small amount of butter. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize.

Place sautéed chicken pieces on platter, top with lemon slices and asparagus.