Chicken: Place some plastic wrap over the chicken breasts and then pound with a mallet until each chicken piece is around a ¾ of an inch thick. Carefully combine the flour and the salt along with the pepper in a medium dish and then gently toss each chicken breast in the dish to coat. Using a medium to high heat proceed to melt the butter in a large skillet; add the chicken to the melted butter and then saute for about 3-5 minutes on each side, until the chicken is a golden brown color, making sure to sprinkle each side with the lemon pepper directly in the pan. When the chicken breasts are a golden brown and cooked through, place them onto a plate.
Asparagus and Lemons: Place the chopped asparagus into the pan. Then saute for a few minutes until the asparagus is a bright green and is tender crisp. Carefully remove from the pan and then set aside. Place the lemon slices flat onto the bottom of the pan and then cook for a couple of minutes on each side so that they start to caramelize. Remove the cooked lemons from the pan and then set aside.
Assembly: Layer all of the ingredients back into the skillet - the asparagus, the chicken, and the lemon slices on top.