Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp vegetable oil
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the diced chicken breasts completely dry with paper towels. Note: Excess water creates steam, which prevents browning
  2. Season the cubes generously with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Heat 1 tbsp of vegetable oil in a 12 inch skillet over medium high heat.
  4. Add the chicken in a single layer and let it sit undisturbed for 3 minutes until a mahogany colored crust forms.
  5. Toss the chicken and cook for another 2-3 minutes until the meat is opaque throughout.
  6. Reduce heat to medium.
  7. Add 4 tbsp butter and 4 minced garlic cloves, stirring constantly for 60-90 seconds until the butter is foaming and smells nutty.
  8. Drizzle with 1 tbsp fresh lemon juice and toss to coat.
  9. Garnish with 2 tbsp chopped parsley just before removing from heat.