Recipe adapted from Jacques Pepin
6 boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
1/4 cup flour (I use Wondra...it gives a light crispy coating)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
2 tablespoons minced garlic
1/4+ cup chopped parsley
1/4 cup butter
Lemon, slices or quartered...to garnish or for a squeeze of juice before serving
Combine flour, salt and pepper and place in bowl or gallon ziplock bag. Dry chicken cubes, then toss in flour mixture. Heat olive oil and saute chicken in batches, till browned and cooked through. Return all chicken to pan, and add garlic, parsley and butter. Saute another minute, tossing to coat all chicken with garlic and parsley.
Serve with lemon if desired.