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Simple Chicken Scaloppine's picture
  Chicken thighs 8 , boned
  Salt 1 Teaspoon
  Butter/Margarine 2 Tablespoon
  Lemon juice 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Chopped chives 1 Tablespoon
  Dried marjoram 1⁄4 Teaspoon

1. Place boned thighs between 2 pieces of foil; pound with side of cleaver or rolling pin to flatten. Sprinkle with salt
2. 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.

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