4 boneless, skinless chicken thighs

4 teaspoons olive oil

⅛ teaspoon dried marjoram or oregano

¼ teaspoon dried parsley

⅛ teaspoon dried rosemary

⅛ teaspoon dried thyme or lemon thyme

¼ teaspoon garlic powder

2 tablespoons dry white wine

½ teaspoon cornstarch

2 tablespoons fresh lemon juice

4 teaspoons Spectrum Naturals Non-Hydrogenated Organic Margarine

• Add the chicken thighs and olive oil to a heavy-duty, sealable plastic bag. Close the bag and turn it to coat each chicken piece completely.

• In a small bowl, mix together the marjoram, parsley, rosemary, thyme, and garlic powder.

• Heat a nonstick skillet on medium-high. Dip the chicken thigh tops in the herb seasoning mixture. Place the chicken in the skillet, herb-coated side down. Add any residual olive oil from the bag to the skillet. Fry the chicken for 2 to 3 minutes on each side or until the juices run clear. Transfer the cooked chicken to a serving platter.

• Add the wine to the skillet, stirring and scraping the bottom of the pan (deglaze) to remove any chicken “bits.” Add any herbs remaining in the bowl to the pan. Bring the wine to a boil.

• Stir the cornstarch into the lemon juice, whisking to remove any lumps. Add the lemon juice and bring to a boil. Reduce heat, stirring constantly, simmering the mixture until it thickens.

• Remove the pan from the heat and whisk in the margarine. Pour over the chicken and serve immediately.

Fat Facts

Using a butter-flavored margarine in the Olive Oil and Lemon Herbed Chicken recipe doesn't significantly drop the overall fat content of the recipe; however, it does drop the less healthful saturated fat content. Using unsalted butter, the saturated fat for the recipe would be 4.13 g.