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Cut the chicken into cubes and lightly coat in flour.
Heat olive oil generously in a pan over medium heat. Add the chicken and cook until golden.
Season with salt and pepper.
Pour in the white wine and let it cook out.
Grate the zest of one lemon, peel the other into thin strips, and squeeze the juice of both.
Add zest, peel, and lemon juice to the pan.
Add the butter and parsley, cover, and cook on low for about 5 minutes until the chicken is fully cooked and coated in a silky lemon sauce.