3 boneless, skinless chicken breast halves (each about 7 ounces), cut into 1- to 1 1/2-inch cubes
2 T. Wondra flour (or all purpose flour, but Wondra works best)
1/2 t. salt
1/2 t. freshly ground black pepper
2 T. olive oil
1 T. chopped or pressed garlic
3 T. chopped fresh parsley
2 T. unsalted butter
1 lemon, quartered
Thoroughly dry the chicken cubes with paper towels
Toss them with the flour, salt, and pepper in a bowl
Heat the oil in a 12-inch non-stick skillet over high heat until very hot but not smoking
Add the chicken cubes, 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 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.
Adapted from Jacques Pepin
