Yield: 4 servings
|8||Chicken thighs; boned|
|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.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95