Add flour, salt, and pepper to a large zipper bag.
Add the sliced chicken to the bag and shake the bag coating all four pieces of chicken.
Over medium heat, melt 2 tablespoons of butter in a large sauté pan.
Add the flour-coated chicken to the sauté pan and season each side with lemon pepper seasoning.
Cook until golden brown, then flip to cook the second side until golden brown.
Remove the chicken from the pan.
Add all lemon slices to the bottom of the pan, cooking until browned.
Remove the lemon slices from the pan. Add the asparagus to the pan and cook until desired tenderness.
Remove the asparagus from the pan. Add the 2 remaining tablespoons of butter and 1 tablespoon of honey to the pan, and stir to create the glaze.
Plate the chicken and asparagus and drizzle the honey glaze on top.