Chicken scallopini

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

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