3 boneless, skinless chicken breasts, cut into cubes
2 TB flour
1/2 tsp salt
1/2 tsp pepper
2 TB olive oil
1 TB chopped garlic
3 TB chopped parsley
2 TB butter
1 lemon, quartered
Toss cubed chicken in flour, salt and pepper. In a skillet, heat olive oil and melt butter and cook chicken in a single layer, turning occasionally until done.
Meanwhile, mix garlic and parsley in a bowl. Squeeze a bit of fresh lemon juice into mixture. Add parsley mixture to chicken and toss to coat.
Serve chicken in a decorative dish and garnish with more parsley and a couple of lemon quarters.