Honey lemon butter sauce 1.

In a medium skillet, melt 3 tablespoons butter over medium-high heat, then add in the garlic and stir until fragrant.

Add lemon juice, soy sauce, honey (if using), and fresh minced parsley.

Simmer on medium-low for 3-5 minutes until the sauce has slightly reduced.

Adjust seasoning with fresh cracked pepper.

Transfer to a bowl and set aside.

The chicken 1.

Cut chicken breasts in half horizontally; pound each piece to flatten regularly, if necessary.

Place the coconut flour and a good pinch of salt in a shallow dish and gently dredge chicken breast in the dish to coat.

2.

Melt 1 tablespoon butter in a large skillet over medium-high heat; add chicken and saute for 3-5 minutes on each side, until golden.

When the chicken is nicely colored and cooked through, remove from the skillet and transfer to a plate.

The veggies 1.

Lay lemon slices on the bottom of the same skillet and cook for a few minutes on each side, so that they caramelize a bit.

Press them to scrape the browned bits left in the pan from the chicken and butter.

Remove the lemon slices from the pan and set aside.

2.

Add the asparagus to the same pan, with a dollop of butter.

Saute for a few minutes until bright green and tender crisp.

Drizzle with a bot of honey lemon butter sauce to coat.

3.

Finally, bring back chicken in the skillet and layer over the asparagus and top with lemon slices.

Adjust seasoning and serve directly from the skillet, with a good drizzle of the honey lemon butter sauce.

Enjoy!

Note: Feel free to substitute wheat flour by coconut flour to coat chicken for a gluten-free, lower carb version.