Chicken With Lemons And Asparagus - cooking recipe

Ingredients

1 lb. boneless skinless chicken breasts
1/4 c. flour
1/2 tsp. salt
1/4 tsp. white or black pepper
3 tsp. margarine 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

Preparation

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.