- 4
Ingredients
- Serves 4
- 3 boneless, skinless chicken breast halves (about 7 ounces each), cut into 1- to 1 1/2-inch cubes
- 2 tablespoons Wondra flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 3 tablespoons chopped fresh parsley leaves
- 2 tablespoons unsalted butter
- 1 medium lemon, quartered
Preparation
Step 1
Dry the chicken cubes with paper towels and place in a medium bowl. Add the flour, salt, and pepper and toss to combine. Heat the oil in a 12-inch skillet (preferably nonstick) over high heat until very hot but not smoking. Add the chicken cubes and cook in one layer, turning occasionally, until cooked through, about 3 1/2 minutes. Meanwhile, combine the garlic and parsley in a small bowl.
Add the butter and the parsley mixture to the skillet and sauté for 1 minute 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.
Recipe Notes:
Wondra flour substitute: All-purpose flour can be substituted for the Wondra flour.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Calories 313 Fat 16.5 g (25.4%) Saturated 5.4 g (27.2%) Trans 0.2 g Carbs
5.5 g (1.8%) Fiber 0.7 g (2.9%) Sugars 0.4 g Protein 34.4 g (68.7%)
Cholesterol 123.9 mg (41.3%) Sodium 361 mg (15%)