• 1 1/4 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch pieces
• 2 Tbsp all-purpose flour
• 1 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 Tbsp olive oil
• 3 Tbsp unsalted butter, divided
• 1 1/2 Tbsp minced fresh garlic (about 4 cloves)
• 2 Tbsp finely chopped fresh parsley*

Instructions:

1. Heat a 12-inch non-stick skillet over medium-high heat.
2. Pat the chicken pieces dry with paper towels on all sides.
3. Season the chicken with flour, Italian seasoning, salt (around 3/4 tsp), and pepper (about 1/2 tsp). Toss to coat evenly, making sure the flour sticks to the chicken.
4. Add 1 Tbsp of olive oil and 1 Tbsp of butter to the skillet, allowing the butter to melt quickly. Tilt the pan to spread the butter evenly.
5. Place the chicken in a single layer, ensuring some space between pieces for even browning (avoid overcrowding).
6. Cook for about 3 minutes, until the bottom is golden brown, then flip the pieces and cook for another 2 minutes or until the chicken is nearly cooked through.
7. Add the remaining 2 Tbsp of butter, garlic, and parsley. Cook for an additional minute until the chicken reaches 165°F internally and is no longer pink.
8. Serve immediately.

Notes:

• Double the parsley for a stronger herb flavor. For extra zest, squeeze in the juice of half a lemon at the end for an added layer of freshness.
• For a quick side dish, try lemon couscous. To make it, bring 1 (14.5 oz) can of chicken broth, 2 Tbsp lemon juice, and 2 Tbsp water to a boil. Once boiling, add 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, fluff, and serve.
• Pair with sautéed or steamed vegetables like squash, zucchini, asparagus, or broccoli for a well-rounded meal.