Butterfly the chicken breast by placing your hand firmly on top of the breast and cutting horizontally starting on the opposite side as the tendon.

Cover the chicken breasts with plastic wrap and pound each piece until it is about a ¾ of an inch thick.

In a shallow bowl combine the flour, salt and pepper mix and then gently toss each chicken breast to coat.

In a large skillet on medium high heat melt the butter

Add the chicken and sauté for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan.

When the chicken is golden brown and cooked through, transfer to a plate.

Add the chopped asparagus to the pan. Sauté for a few minutes until bright green and tender crisp.

Remove the asparagus from the pan and add to chicken.

Add a little butter to the pan and lay the lemon slices flat on the bottom of the pan. Drizzle with honey and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter.

1Add to the plated chicken.

1Serve and Enjoy!