2 LBS
chicken breasts or thighs

1/2 TEASPOONS
rubbed sage
6 LEMON BASIL LEAVES
fresh and chopped

1/2 TEASPOON
dill weed, fresh and chopped

1/2 TEASPOON
oregano leaves

1/2 TEASPOON
marjoran leaves

1 TEASPOON
seasoned pepper

8 OUNCES
butter

JUICE OF 1 LEMON

1/2 CUP
red wine

Chicken breasts of thighs, boned and pounded, seem remarkably like veal prepared for sautéing or scallopini. Any preparation or sauce you like for sautéed veal can be used with the chicken. For each serving, allow about 1 pound chicken breast (2 small or 1 large whole breast) or 1 thighs. Bone and skin; if breasts are whole, cut in half.

Place pieces of meat on a large sheet of waxed paper (do a few pieces at a time), arranging 5 or 6 inches apart. Cover with waxed paper and pound meat firmly with a flat-surfaced mallet until each piece is 2 1/2 to 3 times larger in size. Occasionally you will need to replace paper as it tears. Take care to avoid breaking meat apart with uneven blows.

Gently ease chicken from paper. Cook at once or transfer to fresh waxed paper, laying our smoothly in a single layer; wrap and chill.

To season, sprinkle lightly with salt; you can also dust sparingly with a crumbled dried herb such as basil leaves, rubbed sage, dill weed, oregano leaves or marjoram leaves, seasoned pepper or seasoned salt (omitting plain salt).

Place sauté pan over high heat and add 1/2 of the butter. Brown thin slices of chicken in pan for about 1 minute on both sides. Remove chicken from pan and set aside. Add the remainder of the butter and fresh lemon juice to the pan. Scrape the pan with a spatula and add wine. Let simmer for about 1 minute and add chicken back to the pan. Let simmer for about 2 more minutes and serve hot over pasta or rice.