Skillet Herbed Chicken - cooking recipe

Ingredients

2 1/4 to 2 1/2 lb. frying chicken, 1/2 split
2 Tbsp. soft butter
1/8 tsp. grated lemon peel
1/8 tsp. salt
1/8 tsp. tarragon, crumbled
1/16 tsp. mint flakes
1 chicken bouillon cube, crumbled
2 Tbsp. water
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. prepared mustard
1/4 c. syrup (from pineapple)
1/16 tsp. white pepper
2 tsp. cornstarch

Preparation

Loosen skin of chicken with fingers, working from breast side. Cut off wing tips.
Blend butter with lemon peels, salt and herbs. Spread on the meat under the skin and skewer wing to breast. Heat a 9-inch skillet over moderate heat and place chicken, skin side down, in
the dry pan.
Cover and cook over medium heat 25 minutes or until chicken is nicely browned and tender.