Jacques Chicken and Parsley
3 boneless, skinless chicken breast halves, cut into 1 to 1 1/2 inch cubes (I like to make the cubes smaller)
2 Tbsp Wondra flour (This flour is finner than regular flour. I'm guessing that normal flour would work for this recipe too)
1/2 tsp salt
1/2 tsp freshly ground pepper
2 1/2 tbsp good olive oil
1 tbsp chopped garlic
3 tbsp chopped parsley (I use Italian flat leaf parsley)
1 lemon, quartered
Dry the chicken cubes with paper towels, and toss them with the flour, salt, and pepper in a bowl. Heat the oil in a 12 inch skillet 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 to make a persillade (whatever that means). Add the persillade to the skillet, and saute for another minute, shaking the pan occasionally to coat the chicken with the mixture. To serve, divide among four plates, add a wedge of lemon to each plate, and serve within the next 15 minutes. I also like to add a little lemon zest to the chicken when I add the garlic and parsley.
From Jacques Pepin's cookbook, Fast food My Way.