Lemon Chicken Saute

"I want lemon chicken for dinner," declared my youngest child last night.

"Splendid," I replied. This is the child who only likes orange juice and brownies, after all. So I came up, thanks to Craig Claiborne, a recipe that I thought would be suitable. The chicken was easy to cook, and quite tender and moist. Now, the original recipe called for this to be cooked in a skillet, but you know that's not in my 10 year infrastructure program. 3 to 4 pounds of meat in one skillet requires a lot of "taking turns", after all. So, cooked under the broiler (which works out well when the temperature is below freezing), I present you with...

LEMON CHICKEN SAUTE

3 pounds chicken pieces (I used boneless, skinless thighs)
1 stick butter
salt and pepper to taste
4 chopped shallots
1/4 cup chopped parlsey
1 tsp marjoram
1/3 cup lemon juice
1 tbsp cornstarch
1 cup chicken bouillon

Melt the butter in the bottom of the broiler pan. Lightly salt and pepper the chicken pieces on both sides, and arrange in the pan. Broil on the highest rack setting for 5 minutes, turn over, and broil on the second side another 5 minutes. Remove the chicken to a plate and set aside for a few minutes.

In the same broiler pan, saute the chopped shallots for a minute or 2, until they are wilted. Whisk in the cornstarch, then whisk in the bouillon and lemon juice. Add the marjoram and parsley to the sauce, and return the chicken with any juices which have accumulated to the pan. Place the pan on the bottom rack of the oven, turn the temperature to 450F, and cook for 10 minutes. Top with lemon slices for decoration.

I served this with plain white rice and peas and carrots. Poor Thor only got rice and a little bit of gravy in his dinner dish with his "bites and bones".
And my little guy? "This was not what I wanted. I wanted lemon tarragon chicken."