1 1/2 lbs. chicken breasts boneless, skinless, cut into 1 to 1 1/2 inch cubes
2 tablespoons flour
2 tablespoon olive oil extra virgin
2 tablespoons butter
2-3 garlic cloves, finely minced
3 tablespoons parsley fresh, chopped

2 tablespoons of chopped chives (optional)
1/2 teaspoon salt
1 teaspoon black pepper freshly ground
1 lemon quartered

Chop your fresh parsley and mix it with the minced garlic. If using chives, add those as well. If you want to make the persillade more liquid, add the olive oil; I did not.

Cut the chicken in the cubes and dry with paper towel.
Place the chicken in a bowl and season with salt and pepper.
Right before you are ready to cook it, add the flour to the chicken and toss well.
Heat butter in a non stick skillet until hot but not smoky.
Add chicken cubes and cook in one layer, turning occasionally for about 3 1/2 minutes – you want it to be golden brown on the edges and cooked through.
Add parsley/garlic to the pan and cook for one minute shaking the skillet to coat the chicken.
Serve immediately with lemon wedge for each serving.