Original Recipe from Pinch of Yum

What you need:

• 1lb. boneless, skinless chicken breast (I had 3 that I cut in half lengthwise to make 6)
• 1/4-1/2c flour
• The Holy Trinity (salt, pepper, garlic)
• 3 tbsp butter
• lemon pepper seasoning
• 1 bunch asparagus, chopped
• 1 lemon, sliced
• 2c chicken stock
• 1c couscous
• 1tsp cornstarch
• 1tsp water

What you do:

• Chicken
  • Either pound your chicken to about 3/4in thickness or slice in half horizontally.
  • Fill a shallow dish with flour. Season the flour with salt and pepper. Mix in the seasoning.
  • Dredge each chicken breast in the flour to lightly cover.
  • Melt 2tbsp of butter in a large skillet over medium-high heat.
  • Add the chicken sprinkle with lemon pepper seasoning.
  • Cook 3-5 minutes on each side until golden brown and cooked through. Set aside.
• Cous Cous
  • Heat 1c of chicken stock over high heat until it boils.
  • Add the 1c of couscous to the pot and stir to incorporate.
  • Turn heat off and cover for 10 minutes.
  • Once water is absorbed, fluff with a fork and set aside.
• Asparagus and Lemons
  • Add asparagus to the pan and sauté for a few minutes until bright green and crisp. Remove asparagus.
  • Add lemons to the pan in a single layer and let them sit for a minute or two until browning. Remove.
• Sauce
  • Add 1c of chicken stock to the pan along with 1tbsp butter.
  • Add some more lemon pepper seasoning and some garlic powder.
  • Make a slurry of 1tsp corn starch and 1tsp. Whisk into sauce mixture and cook a few more minutes until it begins to thicken.

The stuff you need to make it happen (i.e.- specific products I actually use):