|Chicken thighs||8 , boned|
|Lemon juice||1 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Chopped chives||1 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon|
Place boned thighs between 2 pieces of foil; pound with side of cleaver or rolling pin to flatten.
Sprinkle with salt.
Melt butter over medium heat in a large skillet.
Add chicken, skin side down.
Cook about 10 minutes, until lightly browned.
Turn; sprinkle with lemon juice and herbs.
Cook about 10 minutes, until tender.
Serve on buttered toast points; garnish with thin lemon slice.