Lemon Pepper Chicken

Add 1 tablespoon olive oil to skillet over medium high heat and cook asparagus for 2–3 minutes. Remove from heat and plate.

In shallow wide bowl, combine flour, lemon pepper, onion powder and salt. Dredge chicken breasts into the flour mixture. Melt butter and heat remaining 2 tablespoons olive oil over medium low heat. Add breaded chicken breasts and cook until golden brown. Remove chicken, place on ovenproof plate and put in oven uncovered on warm.

Add enough butter and olive oil (in equal amounts) to fat already in skillet to give you to 2 tablespoons of fat. Melt fat over low heat and cook garlic until fragrant, approximately 1 minute. Sprinkle in flour mixture (see notes). Cook over low heat for 3–4 minutes, stirring continuously. Slowly whisk in lemon juice, chicken broth and honey.

Return chicken and asparagus to skillet and simmer for 2–3 minutes Serve immediately garnished with lemon slices.
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Note: If there is not enough flour mixture left, add enough flour and lemon pepper to make up the difference. Use a ratio of 2 parts flour to 1 part lemon pepper.