1 pound skinless, boneless chicken breasts, cut into 1-1/2 inch cubes
Salt and pepper
3 tablespoons chicken broth
Juice of 2 lemons
2 tablespoons white wine
2 tablespoons butter
1 clove elephant garlic, minced fine
1 tablespoon parsley, minced
Recipe
1. Season chicken cubes with salt and pepper. Liberally spray a large non-stick skillet with cooking spray. Brown chicken on both sides. Transfer chicken to a warm plate.
2. Add all the remaining ingredients to the skillet. Cook, stirring, until the butter melts and the mixture combines.
3. Spoon the pan juices over the chicken and serve.