Yield: 4 servings
Measure | Ingredient |
---|---|
8 \N | Chicken thighs; boned |
1 teaspoon | Salt |
2 tablespoons | Butter (or marg.) |
1 tablespoon | Lemon juice; freshly squeezd |
2 tablespoons | Parsley, chopped |
1 tablespoon | Chives, chopped; or green onions |
¼ teaspoon | Marjoram, dried leaf |
Place chicken between 2 pieces of aluminum foil; pound with side of cleaver or rolling pin to flatten. Sprinkle with salt. Melt butter over medium heat in large skillet. Add chicken, skin wide down; saute about 10 minutes or until lightly browned. Turn chicken, and sprinkle with lemon juice and herbs; continue cooking until tender.
Serve hot.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95