Chicken & Potato Wedges With Lemon-dill Sauce Recipe

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Chicken & Potato Wedges With Lemon-Dill Sauce

Kitchen Crew


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1 lb
red potatoes cut into wedges
1/2 tsp
chicken breasts, boneless and skinless
2 Tbsp
1 tsp
1/3 c
2 Tbsp
lemon juice
1/4 tsp
2 Tbsp
fresh parsley, chopped


1In large saucepan, combine 6 cups water, potato wedges and 1/2 teaspoon salt.

2Bring to a boil.

3Reduce heat to medium; cook 10 minutes or until potatoes are tender.

4Drain well.

5Meanwhile, to flatten each chicken breast half, place between 2 pieces of plastic wrap or waxed paper.

6Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4" thick; remove wrap.

7Spray 2 inch nonstick skillet with nonstick cooking spray.

8Place over medium-high heat and melt 1 teaspoon of the butter until bubbly.

9Add chicken; cook 6 minutes.

10Turn chicken; sprinkle with dill.

11Cook an additional 3-5 minutes or until chicken is fork-tender and juices run clear.

12Remove chicken from skillet; set aside.

13In same skillet, combine remaining 1 tablespoon and 2 teaspoons butter, water, lemon juice, 1/4 teaspoon salt and pepper.

14Cook over medium-high heat for 2 minutes, stirring frequently.

15To serve, place cooked potatoes on serving platter.

16Arrange chicken around outer edges of platter.

17Spoon sauce over top.

18Sprinkle with parsley.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy