Tank Cooks Garlic Butter Chicken Bites

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Ingredients

•  2 tablespoons all-purpose flour 
• 1 1/2 teaspoons kosher salt
•  1 teaspoon lemon-pepper seasoning 
• 1/2 teaspoon garlic powder
•  1 pound boneless, skinless chicken breasts, patted dry and cut into 1- to 1 1/2-inch pieces 
• 2 tablespoons canola oil, divided
•  6 garlic cloves, finely chopped (about 2 tablespoons)
•  1/4 cup chicken stock 
• 1/4 cup butter, cut into pieces 
• Chopped fresh flat-leaf parsley

 Directions

1. Mix flour, salt, lemon-pepper seasoning, and garlic powder in a large bowl until combined. Add chicken pieces and gently toss until evenly coated.
2.  Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high; swirl to coat. Once oil is shimmering, add half of the chicken pieces; cook, undisturbed, until browned, 3 to 4 minutes. Flip chicken pieces, and cook until browned and pieces are cooked through, 2 to 3 minutes more. Remove chicken from skillet, and transfer to a bowl. Repeat the process with the remaining 1 tablespoon of oil and chicken pieces. 
3. Do not wipe skillet clean. Reduce heat in skillet to medium. Add garlic; cook, stirring constantly, until fragrant and lightly golden brown, 20 to 30 seconds.
4. Pour chicken stock into the skillet, scraping up any browned bits from the bottom of the skillet using a wooden spoon. Cook, stirring occasionally, until liquid is slightly reduced, about 1 minute. 
5. Add butter, 1 piece at a time, and stir until completely melted before adding the next piece. Immediately remove the skillet from the heat. Pour sauce over chicken in a bowl and toss to coat. Garnish with parsley; serve immediately.