4 skinless, boneless chicken breasts, cut into 1-inch pieces
Flour for dredging
Salt and Pepper
3 Tablespons butter or half butter, half oil
1/3 cup lemon juice
zest of one lemon
Dredge (dust) chicken pieces lightly in flour seasoned with salt and pepper.
Melt butter in skillet.
Sauté the chicken quickly, turning to brown on all sides (about 10 minutes).
Reduce heat and sauté about 5 minutes more, turning occasionally
Add lemon juice, simmer, basting occasionally until just done, but not overcooked.
5 minutes before it is finished, add the zest and check seasonings.
Hint – if there is insufficient liquid in the pan, add a bit of chicken stock to prevent chicken from drying out.