Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick. Place the flour, salt, pepper, paprika, and garlic salt in a shallow dish and gently toss each chicken breast in the dish to coat. The flour coating will make your chicken SO juicy – so don’t skip this step.
Heat the oil in the sautè pan over medium heat. Add the chicken and sautè for 5-7 minutes on each side, until golden brown, sprinkling each side garlic salt and paprika between flips. Cover the pan with the splatter screen. When the chicken is golden brown and cooked through, transfer to a plate.
Asparagus and Mushrooms: Add the chopped asparagus and mushrooms to the pan. Drizzle olive oil over the vegetables. Sautè for a few minutes until asparagus is bright green and tender crisp. Season with salt and pepper.
Assembly: Layer all the ingredients in the skillet – asparagus, mushrooms, chicken, and lemon slices on top. Squeeze lemon juice over the chicken and vegetables. Add the butter. Cover with the splatter screen or a pan lid and cook on low-medium heat for 15 minutes or until chicken is cooked thoroughly.