Chicken Breasts with Garlic and Parsley

3 boneless, skinless chicken breast halves (each about 7 ounces), cut into 1- to 1-1/2 inch cubes
1 tablespoon Wondra flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons good olive oil
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
1 lemon, quartered

Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl. Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add the cubed chicken, and cook in one layer, turning occasionally, for 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 saute 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.

Source: Jacques Pepin Fast Food My Way, copyright 2004

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