|Whole chicken breasts/8 chicken thighs ,2 to 2 1/2 pound total / half of each||2 Pound, split (2 Breasts, 1 Pound Each)|
|Dry basil/Dill weed / rubbed dry sage / dry oregano leaves / dry marjoram leaves / seasoned pepper||1 Teaspoon|
Skin and bone chicken; discard skin and bones, then rinse meat and pat dry.
Place chicken pieces 5 to 6 inches apart on a sheet of plastic wrap; tuck any scraps of meat under larger pieces.
Cover with another sheet of plastic wrap.
Pound meat firmly with a flat-surfaced mallet (do not hit hard enough to break meat apart) until each piece is evenly 3/16 to 1/4 inch thick.
Sprinkle chicken lightly with herbs or pepper.
In a 10- to 12-inch frying pan, melt just enough butter to coat bottom of pan over high heat.
Add chicken, a portion at a time, without crowding; cook just until lightly browned, 1 to 1 1/2 minutes on each side.
Add more butter to pan as needed.
Lift meat from pan as cooked; keep warm.
Offer lemon wedges to squeeze over meat; season to taste with salt.