2 tbsp. light olive oil
1 1/2 lb. boneless, skinless chicken breast, cut into 1 inch cubes
12 oz. mushrooms, rinsed, trimmed and cut in half if small and into quarters if large
1 tbsp. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter
1/4 c. chopped parsley
1/4 c. chicken stock

Heat the oil in a wok or large skillet over high heat. Reduce the heat to medium high. Add the chicken cubes and mushrooms and stir- fry, stirring constantly, for 3 minutes. Add the garlic, salt and pepper to the pan and continue to stir-fry for 3 minutes more, stirring constantly, or until the chicken cubes are cooked through. Add the butter, parsley and chicken stock to the pan. Stir-fry for 1 minute and serve immediately. Serves 4.