Lemon Chicken (2)

I guess I've done a different version of lemon chicken before. This was last night's dinner, and my husband's comment was, "This is much better than your usual chicken." All of the kids loved it, too. The framework for this comes from Craig Claiborn's New York Times Menu Cookbook. A couple of extra ingredients and different procedure compliments of me.

LEMON CHICKEN

3 pounds boneless chicken, cut into 1" wide strips (about 6 per full chicken breast or 2 per thigh)
salt and pepper to taste
1 stick butter
1/2 cup minced onion and/or scallion (I mixed the two)
1/2 tsp. dried marjoram
1/4 cup lemon juice
1 cup chicken broth
1/4 cup parsley
1/2 cup water
2 tbsp. cornstarch

In the bottom of the broiler pan, melt the stick of butter. Add the onion/scallion and marjoram; cook for 1 minute. Arrange all of the chicken pieces in the pan atop the onion/butter mix, then flip them over so the butter coated side is up. Lightly salt and generously pepper the chicken, then cook under the broiler for 7 minutes. Turn the chicken pieces over, and salt/pepper the second side. Return to the broiler for 5 minutes. Carefully pour the lemon juice and chicken broth around the chicken pieces, and return to the broiler for 3 to 4 minutes, until the chicken is done. Remove the chicken from the pan to a serving platter, and place the broiler pan on 2 burners at medium heat. Return the pan juices to the boil, then add the water with cornstarch whisked in. Whisk until smooth, and continue stirring until the sauce thickens. Add the parsley and lemon slices, and cook for one to two minutes more. Spoon some of the sauce over the chicken, and pass the rest. Serve with buttered spaghetti.