Garlic and Parslied Chicken

By merehodge

Ingredients

• 3 boneless, skinless chicken bereast halves, cut into 1- to 1 1/2-inch cubes.
• 2 tablespoons Wondra flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons good olive oil
• 1 tablespoon chopped garlic
• 3 tablespoons chopped fresh parsley
• 2 tablespoons unsalted butter
• 1 lemon, quartered

Preparation

Step 1

Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl. Heat oil in a 12-inch skillet over high heat til very hot but not smoking, add chicken cubes, and cook in one layer, turning occasionally, for about 3 1/2 min. Meanwhile, combine garlic and parsley in a small bowl. Add butter and parsley mixture to the skillet and sauté for 1 min. longer, shaking the skillet occasionally to coat the chicken. To serve, divide among four plates, add a wedge of lemon to each plate, and serve within 15 minutes.