Cut the chicken in very thin slices crosswise (widthwise)

In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds.

Add the chicken and sauté for about 10 minutes until it starts to brown on the edges.

Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.

Remove from heat, add the parsley and blend.

Sprinkle with the rest of the zest, salt and pepper. Serve with lemon wedges.