1-First, dry the chicken cubes with paper towels and toss them with 1 tablespoon flour, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a bowl. This step helps season the meat and gives it a nice crust when cooked.

2-Next, heat 2 tablespoons olive oil in a 12-inch skillet over high heat until it’s hot but not smoking, then add the chicken in one layer and cook for 4-5 minutes to develop a crust. Turn the pieces and continue cooking for another 3-5 minutes until they’re golden. In a small bowl, combine 1 tablespoon chopped garlic and 3 tablespoons chopped fresh parsley, then add 2 tablespoons unsalted butter and this mixture to the skillet, sautéing for 1 minute while shaking the pan to coat the chicken evenly.

3-Remove the chicken to a plate, leaving the flavorful bits in the pan. For the gravy, remove excess oil, leaving about 1 tablespoon, then melt 1 heaping tablespoon unsalted butter over medium heat. Add 1 heaping tablespoon flour and stir for about 1 minute, followed by slowly whisking in 1 cup chicken broth and cooking until thickened. Serve the gravy over the chicken for a complete dish.