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