If your boneless skinless chicken breasts aren't thin sliced, butterfly them so you have 4 thin pieces.
Sprinkle each piece with salt & pepper.
Add the flour to a shallow dish and coat each piece.
Heat a nonstick skillet over medium high heat and coat with olive oil.
Add chicken to pan and cook each side for approximately 3 minutes or until done. Remove the chicken from the pan and tent it with foil to keep it warm.
To the same skillet, add the wine, chicken stock, and garlic, scrapping the pan to remove any browned bits. Cook for 2 minutes.
Add the asparagus to the pan and cover. Cook for 3 minutes or until desired tenderness.
Remove the pan from the heat and stir in the lemon juice and chopped parsley.
Serve over rice (or quinoa) and drizzle sauce over top.