Mix flour, salt and pepper together in a resealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
Melt butter in a large frypan over medium heat. Add garlic and saute 3 to 4 minutes until it starts to change colour. Saute coated chicken strips with butter and garlic for 10 to 15 minutes until cooked through and juices run clear.
Squeeze lime over chicken and sprinkle with lemon pepper. Serve hot.