Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Chicken thighs; boned 2 tb Parsley, chopped
1 ts Salt 1 tb Chives, chopped; or green
2 tb Butter (or marg.) -onions
1 tb Lemon juice; freshly squeezd 1/4 ts 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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