Coat the chicken. In a medium mixing bowl, season the chicken generously with salt and black pepper. Add the flour and toss until evenly coated. Set aside.

Cook the veggies. Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add the asparagus and lightly season with salt and pepper. Sauté, stirring occasionally, for 2 minutes. Add the garlic and sauté, stirring frequently, for 1 minute. Transfer the mixture to a clean plate and set aside.

Cook the chicken. Add the remaining butter to the pan and swirl to coat. Add the chicken in a single layer and cook, undisturbed, until the bottom layer turns golden. Toss and continue cooking, stirring only occasionally, until the rest of the chicken is cooked through and lightly golden.

Combine. Add the chicken stock to deglaze and use a wooden spoon to gently lift up any browned bits on the bottom of the pan. Add the lemon zest and juice, the cooked asparagus, an extra twist of black pepper and toss to combine. Cook for 1 minute, until the broth slightly thickens. Taste and season with additional salt, pepper and/or lemon juice if needed.

Serve. Serve warm, topped with a generous sprinkling of fresh herbs, and enjoy!