Chicken scallopini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 |
Directions
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