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Preheat your oven to 425°F (220°C).
Season both sides of the chicken breasts with salt and pepper.
Dust the chicken with flour, ensuring both sides are coated.
In a large ovenproof skillet or sauté pan, heat the butter and olive oil over medium-high heat.
Once the butter has melted and is bubbling, add the chicken breasts to the pan.
Cook the chicken for about 5 minutes until one side is golden brown.
Flip the chicken and cook for an additional 1-2 minutes on the other side.
Add the chopped shallot to the pan, stirring it into the fat, and cook until softened, about 1-2 minutes.
Pour in the dry white wine and let it bubble for 30 seconds.
Add the chicken broth and bring the mixture to a simmer.
Remove the pan from the heat and arrange the asparagus pieces around the chicken.
Spoon the creme fraiche or heavy cream evenly over the chicken. If using cream, pour it directly over the chicken.
Place the sprigs of thyme or tarragon on top of the chicken.
Bake in the oven for 15 minutes, or until the juices are bubbling and the chicken is firm and fully cooked.
Remove the herb sprigs and squeeze fresh lemon juice over the chicken before serving.