Chicken or Veal Picatta


1/3 c. butter
1 (3.5 lb.) broiler-fryer, cut up
1 small onion, chopped
1/3 c. fresh lemon juice
1/4 c. chopped parsley
1/2 tsp. marjoram leaves
1/4 tsp. pepper
1 tsp. salt

About 1 hour before: In large skillet over medium-high heat,
in melted butter, fry chicken until golden on both sides.
Sprinkle with remaining ingredients; simmer, covered,
30 min. or until fork-tender.
Remove cover and cook over medium heat until pan juices thicken,
about 5 min., and chicken becomes glazed.

Veal Piccata: Prepare recipe as above, but use 1 1/2 lb.
thinly sliced veal cutlets instead of chicken;
cook 20 min. or until fork-tender.