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Start by gathering all the ingredients needed for the recipe.
In a medium bowl, whisk together the flour, salt, Italian seasoning, and granulated garlic until well combined. Add the chicken pieces and toss them until they are evenly coated.
Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmers.
Add the coated chicken pieces in a single layer and cook them without moving for about 4 minutes, or until they are browned on one side.
Flip the chicken pieces and continue cooking for another 4 minutes, or until they are browned and fully cooked through.
Once cooked, transfer the chicken to a clean plate and wipe the skillet clean.
Lower the heat to medium and add the grated garlic to the skillet. Cook while stirring constantly for 1 to 2 minutes, until the garlic is fragrant and slightly browned.
Pour in the dry white wine and cook, stirring often, until most of the wine has evaporated, which should take about 2 minutes.
Add the cubed butter and lemon juice to the skillet, stirring until the butter is completely melted, which will take about 1 more minute.
Return the chicken to the skillet and toss it in the butter mixture until it is evenly coated.
Transfer the chicken to a serving platter and garnish with chopped parsley before serving.