1 lb. boneless skinless chicken breasts
1/4 c. flour
1/2 tsp. salt
1/4 tsp. white or black pepper
3 tsp. butter plus 1 tsp. olive oil
1 c. chicken broth
1 tbsp. fresh lemon juice
1 lemon, thinly sliced
1 lb. fresh or frozen asparagus, sliced into 1 to 2-inch pieces

Gently pound chicken between 2 sheets of waxed paper to make cutlets. In a plastic bag or shallow dish, mix flour, salt and pepper. Dredge chicken in flour mixture until coated. Remove chicken, saving excess flour. In a large heavy skillet, heat butter and oil until bubbling, but not browned. Add chicken and brown on both sides. Remove chicken and reduce heat.

In a small mixing bowl or cup, combine 3 tablespoons of leftover flour mixture with broth and lemon juice. Stir with a fork or wire whisk to mix completely. Add broth mixture to pan. Add lemon slices and asparagus. Simmer until asparagus is barely tender, about 6 minutes. Add chicken and heat through, about 5 minutes. Serve.

Makes 4 servings.

Good served with fluffy white rice and a green salad. If using frozen asparagus, 28 ounce packages = 1 pound of fresh asparagus.