Garlic Chicken

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• 21 ounces boneless skinless chicken breast halves (about 3 large breasts, cut into 1- to 1-1/2 inch cubes)
  Ingredient note

  Source: 21 ounces boneless skinless chicken breast halves (about 3 large breasts, cut into 1- to 1-1/2 inch cubes)
• 1 tablespoon flour
  Ingredient note

  Source: 1 tablespoon flour
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1/2 teaspoon freshly ground black pepper
• 2 tablespoons good olive oil
  Ingredient note

  Source: 2 tablespoons good olive oil
• 1 tablespoon chopped garlic
  Ingredient note

  Source: 1 tablespoon chopped garlic
• 3 tablespoons chopped fresh parsley
  Ingredient note

  Source: 3 tablespoons chopped fresh parsley
• 2 tablespoons + 1 tablespoon unsalted butter
  Ingredient note

  Source: 2 tablespoons unsalted butter; Source: 1 tablespoon unsalted butter
• 1 each medium lemon (quartered optional, serve on the side)
  Ingredient note

  Source: 1 medium lemon (quartered optional, serve on the side)
• 1 tablespoon flour (heaping)
  Ingredient note

  Source: 1 tablespoon flour (heaping)
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth

1. Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl. Trust me, don’t be tempted to ad more flour, the amount mentioned is perfect. 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, for about 4-5 minutes, this will develop a lovely crust. Turn pieces of chicken and continue cooking for 3-5 more minutes.
2. 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. Use a spoon to remove the chicken to a plate, leaving brown bits, extra parsley and garlic in the pan.
3. If there’s a lot of oil in the pan, remove all but about a tablespoon. Most likely you won’t have to remove much. Add the butter and cook over medium heat to melt. Add the flour and mix together, cook for a minute or so, stirring continuously. Slowly add the chicken broth, whisking to combine until all broth has been added. Cook over medium high heat, stirring constantly until gravy has cooked down a bit and thickened. Serve over chicken.