1-Pat the chicken cubes dry with paper towels, then toss them with 1 tablespoon flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper for a light coating.

2-Heat 2 tablespoons olive oil in a large skillet over high heat until it’s very hot but not smoking, then add the chicken in a single layer and cook for 4-5 minutes to form a crust.

3-Flip the pieces and cook for another 3-5 minutes until done, ensuring a golden brown finish.

4-In a small bowl, mix 1 tablespoon chopped garlic and 3 tablespoons chopped fresh parsley.

5-Add 2 tablespoons unsalted butter and the garlic-parsley mixture to the skillet, sautéing for 1 minute while shaking the pan to coat the chicken evenly.

6-Remove the chicken to a plate, leaving the bits in the pan, and if there’s excess oil, keep only about 1 tablespoon for the gravy.

7-For the gravy, melt 1 heaping tablespoon unsalted butter in the skillet over medium heat, add 1 heaping tablespoon flour, and stir for about 1 minute. Slowly whisk in 1 cup chicken broth and cook until it thickens.

8-Serve the gravy over the chicken, and add lemon wedges on the side if you like.