Makes 4 servings

1 lb	Boneless, skinless chicken breasts, filets removed (4 pieces)	500 g
	Salt and pepper
1/2 cup	All purpose flour	125 ml
2 tbsp	Olive oil	30 ml
2 tbsp	Butter	30 ml
1 lb	Asparagus, trimmed and cut into 2"/5 cm pieces	500 g
3 tbsp	Lemon juice	45 ml
3 tbsp	Dry white wine, chicken stock or water	45 ml
4	Slices of Lemon

1	Place chicken breasts (one at a time) in a large zip-lock bag and flatten with a meat pounder. Season chicken with salt and pepper and dust lightly with flour.
2	Heat oil in a large skillet and saute chicken (in batches if necessary) about 3 minutes per side until just cooked through and lightly browned. Place on a serving platter and cover lightly with foil to keep warm.
3	Discard any oil but do not wash the pan. Return it to the heat. Add butter. Add asparagus and stir-fry a few mintues until bright green. Add a few tablespoons of water if necessary to stop any burning. Spoon asparagus over the chicken.
4	Return pan to heat and add lemon juice and wine, and stir in the solidified juices scraped from the bottom of the pan. Spoon over chicken and asparagus. Garnish with lemon slices.