|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.
Serving size: Complete recipe
Calories 1446 Calories from Fat 532
% Daily Value*
Total Fat 60 g92.6%
Saturated Fat 33.8 g169.2%
Trans Fat 0.2 g
Cholesterol 655.2 mg218.4%
Sodium 986.4 mg41.1%
Total Carbohydrates 6 g2%
Dietary Fiber 3.3 g13.3%
Sugars 0.1 g
Protein 211 g422.1%
Vitamin A 43.3% Vitamin C 58.6%
Calcium 23.7% Iron 49.1%
*Based on a 2000 Calorie diet