Chicken with Garlic and Parsley

Nice weeknight meal from Jacques Pepin. The Wondra flour is key. Try not to crowd the pan like I did.

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 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

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.

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