Heat 1/2 inch of water in a skillet. Add
asparagus and cook 3 minutes. Drain and
rinse in cool water to stop cooking.
Meanwhile, cook bacon in a large heavy
skillet over medium heat until crisp,
8 minutes. Remove to paper towels.
Discard all but 1 tbsp of the drippings.
Season chicken with black pepper. If
using plain chicken, sprinkle with lemon
pepper. Cook chicken in hot drippings
over medium heat for 3 minutes. Turn
over and cook 4 minutes more. Remove
chicken from skillet.
Whisk together broth and flour. Add to
skillet and bring to a simmer, stirring.
Add chicken and asparagus. Cook 2 to 3
minutes over medium-low heat until
chicken is cooked through (165°) and
asparagus is warm. Squeeze lemon
wedges over dish and sprinkle with bacon.