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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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.
Ingredients:
8 chicken thighs; boned
-1
1/8 Cup(s) butter (or marg.)
1 Tablespoon(s) lemon juice; freshly squeezd
1/8 Cup(s) parsley, chopped
1 Tablespoon(s) chives, chopped; or green onions
1/4 Teaspoon(s) marjoram, dried leaf |
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