For each serving allow about 1/2 lb chicken breast (one small or 1/2 large) or 2 thighs. Bone and skin; if breasts are whole, divide 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 out smoothly; wrap and chill.

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

To cook, melt only enough butter or margarine in a frying pan to coat bottom. Over high heat cook chicken without crowding just until edges turn light. Turn and cook until meat changes from pink to white on all sides and begins to brown lightly; takes 1 to 1 1/2 minutes. Add butter to pan when needed to prevent sticking but in small quantities because it burns if used too generously. Keep meat warm as cooked. Accompany with lemon wedges to squeeze over if desired.