"Jacques Pepin" Chicken with Garlic and Parsley.

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Sauteed and nice and crispy..........
This recipe is one of my daughter's favourite meals.......this dish cooks very fast and in 1/2 hour or less you have dinner. Which is great as everyone is always running for time. I can make this dish everyday and she wouldn't complain.

I usually add a bit more garlic and sometimes if I'm feeling 'naughty' I add more butter. But lately I've been easy on the butter. Also I must mention I crisp it more then usual as my daughter likes it really crispy, not to mention my husband who also prefers everything well done.

I usually serve this dish with some rice pilaf on the side and a vegetable depending on the season. This dish is best served right away........to keep its crispiness.

Jacques Pepin Chicken w/Garlic and Parsley

3 boneless, skinless chicken breast halves (each about 7 oz) cut into 1-1 1/2 inch cubes

2 Tbsp. Wondra flour [you can use reguar flour, but Wondra makes it more crispy]

1/2 tsp. salt

1/2 tsp pepper

2 Tbsp. good olive oil

1 Tbsp. chopped galic

3 Tbsp. chopped fresh parsley

2 Tbsp. unsalted butter

1 lemon, quartered

Mix the salt and pepper with the wondra flour.

Dry the chicken cubes with a paper towel and toss them in a bowl with the flour mixture.

Heat the oil in a 12 in skillet over med-high heat until very hot but not smoking. Add the chicken cubes in one layer (I do this all at once, they all fit in the pan) and cook, turning occasionally, until they are all browned and cooked through.

Meanwhile, combine the garlic and parsley in a small bowl (I just chop it all together on the cutting board and add it to the pan from there) and add to pan along with the 2 tbls of butter.

Sauté another minute, making sure to coat the chicken with the parsley mix.

Serve with a wedge of lemon if desired.