By Sharon Fox

3 boneless, skinless chicken breasts cut into 1- to 1-1/2 inch cubes
1/4 cup all-purpose flour mixed
with 1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons good olive oil
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley
2 tablespoons unsalted butter
1 lemon, quartered

Dry the chicken cubes with paper towels and toss them with the flour and cornstarch seasoned with salt, and pepper. Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add half the cubed chicken, and cook , turning occasionally, for about 5 or 7 minutes or until golden brown.

Remove from the pan and place in a low oven to keep warm. Cook the remaining chicken. When the last batch of chicken is cooked, drain off most of the oil. Add the butter and the garlic to the pan. Cook for one minute stirring so that the garlic doesn't colour. Add the parsley and the chicken and toss to coat. Serve with rice, noodles or potatoes. Serve with lemon wedges.

"Comfort Food for the Mind, Body, and Soul" will be released April 2011. Log on to http://goodcookin4u2.webs.com/. Buy the book at www.amazon.com

May 8, 2011 - May 21, 2011 Edition