Simple Lemon Chicken with Currant Couscous and Asparagus

This is my go to weeknight meal.  It is super quick to make, I usually have all of the ingredients on hand and my daughter will eat this in record time.  My mom doesn't usually cook for herself (my dad does all of the cooking) so this was one of the first things I suggested she try for herself when my dad was away and she had to make a quick dinner.  She loved it as well.  I like the balance of flavors on the plate.

This recipe serves 4 (and yes, I know that is NOT asparagus in the picture but this works just as well with green beans).
Ingredients:

4 thin sliced chicken cutlets, pounded thin

1 cup of flour

2 lemons

Salt and pepper

Olive oil

Plain couscous (not israeli) 

Chicken broth

1/4 cup dried zante currants

Salt 

Butter

Asparagus, woody ends trimmed (5-7 pieces per serving depending on thickness)

Place flour in a dredging dish.  Season liberally with salt and pepper.  Heat a shallow costing of olive oil in a large sauté pan.  Dredge chicken in seasoned flour and sauté until browned on each side and cooked through about 5 minutes on each side depending on thickness of chicken.  It is VERY important that you develop a nice brown crust.  When chicken is cooked sprinkle lightly with salt to season and set aside.  Just before serving, squeeze the juice of one lemon over the chicken.  Serve the remaining lemon wedged on the side so that people may add more lemon to taste.

Meanwhile bring the enough chicken broth to a boil to make 4 servings of couscous as per the box instructions.  Add salt and butter as suggested.  Add the couscous and currant and stir to combine.  Take off heat and allow to steep according to the package instructions.

Bring water to boil in an appropriately sized same pan.  Water should be deep enough to cover the asparagus.  Simmer asparagus for 4 minutes until just fork tender.  Drain and run cool water over to stop cooking process.  Season with melted butter and either salt and pepper or creole seasoning.  Alternately, try olive oil, white balsamic vinegar and salt and pepper.