1 tablespoon butter
2 cloves garlic, peeled and finely chopped
2 pounds boneless chicken breast meat, cut into 1/4-inch pieces
salt and pepper to taste, chopped
1⁄4 cup lemon juice
1 cup butter, melted
Melt butter in a deep skillet over medium heat. Saute garlic and chicken in butter until lightly browned. Add lemon juice, use more or less of butter, and bring to a boil, then reduce heat to low and simmer. Simmer for 10 minutes. Discard any remaining juices. Continue to cook until chicken is no longer pink. Heat parchment paper into skillet over medium-low heat.
Pour in enough lemon juice to cover reading area, and pour in 1/2 cup melted butter to cover skillet. Cook until butter is white and mixture seems to have almost dry ingredients, about 5 minutes. Author's preference, 3 to 6 minutes. Remove lid. Let all the juices drain; if necessary, reserve to cool.