Chicken Breast with Garlic and Parsley

• Three 7-ounce skinless, boneless chicken breast halves, cut into 1 inch pieces
• 2 tablespoons Wondra flour
• Kosher salt
• Pepper
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chopped parsley
• 1 tablespoon chopped garlic
• Lemon wedges, for serving

1. Dry the chicken thoroughly with paper towels.
2. In a medium bowl, toss the chicken with the flour and season with salt and pepper.
3. In a large nonstick skillet, heat the olive oil.
4. Add the chicken and cook over moderately high heat, turning occasionally, until lightly browned and just cooked through, about 4 minutes.
5. Add the parsley and garlic to the skillet and cook, stirring occasionally, until the garlic is cooked through, about 1 minute.
6. Transfer the chicken to 4 plates and serve with lemon wedges.

three, flour, kosher salt, pepper, extravirgin olive oil, parsley, garlic, lemon wedges

Taken from www.foodandwine.com/recipes/chicken-breast-garlic-and-parsley (may not work)