1-First, pat the chicken breasts dry and toss the cubes with 1 tablespoon of flour, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper for a nice coating.

2-Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it’s hot enough to sizzle.

3-Add the chicken cubes to the skillet, cooking them to develop a golden crust, which takes about 5-7 minutes while stirring occasionally.

4-Once the chicken has a good sear, stir in 1 tablespoon of chopped garlic and cook for another minute to release its aroma.

5-Then, mix in 3 tablespoons of chopped fresh parsley and 2 tablespoons of unsalted butter, letting it melt and coat the chicken for extra richness.

6-For the gravy, melt 1 heaping tablespoon of unsalted butter in the same skillet, stir in 1 heaping tablespoon of flour, and gradually whisk in 1 cup of chicken broth until it thickens smoothly.

7-Finally, pour the gravy over the chicken and let it rest for a few minutes before serving.

If you like, add the quartered lemon on the side for a fresh squeeze.