1 cup flour
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves - cut into strips
1/2 cup canola oil
1 large head garlic, all cloves crushed
1 lemon, halved
lemon pepper seasoning to taste
Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
Heat oil in a large skillet over medium heat. Add garlic and sauté 3 to 4 minutes, until it starts to change color. Sauté coated chicken strips with oil and garlic for 10 to 15 minutes, until cooked through and juices run clear.
Squeeze lemon over chicken and sprinkle with lemon pepper. Serve hot.