Season thin chicken with pepper and salt on both sides. Melt 2 tablespoons butter in a large saucepan / frying pan over medium-high heat. Stir in garlic and herbs and cook for about a minute until garlic is fragrant.
Reduce the heat to medium, add the chicken in the skillet and cook for 5-7 minutes, then return and cook another 5-7 minutes. (The chicken should be almost cooked, but not completely cooked to this point).
Scoot the chicken on the sides and add the remaining 1 tablespoon butter to the empty portion of the pan. Once the butter has melted, add the asparagus. Season asparagus with salt and pepper to taste. Cook, turning for 4 to 6 minutes, until tender and chicken are completely cooked.
Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
In place of the dried basil, oregano, and thyme, you can use about 1 1/2 teaspoons dried Italian seasoning.