Cut the chicken tenderloins or breast into bite-sized chunks.
Season the chicken pieces with salt and pepper.
Heat oil in a frying pan over high heat and sear the chicken until browned on two sides, then reduce the heat without cooking the meat all the way through.
Pour in the chicken broth, add the garlic and 2 tablespoons of butter, and simmer until the liquid has completely reduced, watching carefully to prevent burning.
Toss in the remaining butter and parsley once the broth has reduced and the chicken is cooked, stirring until the butter melts before removing from the heat.
Serve the dish immediately.
