1-Mince the 3 cloves garlic and finely grate the 1 ounce Parmesan cheese. Also, chop the leaves from the 3 sprigs fresh parsley to get about 1 teaspoon.

2-Cut the 1 1/2 pounds boneless, skinless chicken into 1-inch pieces and toss with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

3-Melt 2 tablespoons of the unsalted butter in a large skillet over medium heat, add half the chicken, and cook for about 4 minutes until golden-brown. Then toss and cook another 2 minutes until done.

4-Transfer the cooked chicken to a plate, melt 1 more tablespoon of butter, and repeat with the rest of the chicken.

5-Lower the heat, add the last tablespoon of butter, the minced garlic, cooked chicken, and any juices. Cook for 1 minute until fragrant.

6-Remove from heat, stir in the Parmesan cheese, and garnish with chopped parsley, extra cheese, and red pepper flakes if you like.