Cover the chicken breasts with plastic wrap and pound the chicken until each piece is about 3/4 inch in thickness. If your chicken breasts are super thick, you can cut them horizontally before pounding them down. Place the flour, salt, pepper, and garlic powder in a shallow dish toss the chicken breast in the dish to coat.

Heat the butter in a large skillet over medium high heat, cook the chicken for 3-5 minutes per side allowing each side to get nice and golden brown. Sprinkle the chicken with the lemon pepper seasoning and the red pepper flakes. When the chicken is cooked through, remove to a plate.

Add the asparagus to a pan, if desired, you can add an additional tablespoon of butter to add more flavor. When the asparagus turns bright green, remove from the pan and set aside. Add the lemon slices to the bottom of the pan and allow the pan to deglaze. Flip the slices to help brown both sides evenly, this should take just 1-2 minutes. Remove the lemons from pan, set aside.

Lay the asparagus followed by the chicken and then the lemon slices in the pan. serve warm.