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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Ingredients

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

Directions Step-By-Step

1
In large saucepan, combine 6 cups water, potato wedges and 1/2 teaspoon salt.
2
Bring to a boil.
3
Reduce heat to medium; cook 10 minutes or until potatoes are tender.
4
Drain well.
5
Meanwhile, to flatten each chicken breast half, place between 2 pieces of plastic wrap or waxed paper.
6
Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4" thick; remove wrap.
7
Spray 2 inch nonstick skillet with nonstick cooking spray.
8
Place over medium-high heat and melt 1 teaspoon of the butter until bubbly.
9
Add chicken; cook 6 minutes.
10
Turn chicken; sprinkle with dill.
11
Cook an additional 3-5 minutes or until chicken is fork-tender and juices run clear.
12
Remove chicken from skillet; set aside.
13
In same skillet, combine remaining 1 tablespoon and 2 teaspoons butter, water, lemon juice, 1/4 teaspoon salt and pepper.
14
Cook over medium-high heat for 2 minutes, stirring frequently.
15
To serve, place cooked potatoes on serving platter.
16
Arrange chicken around outer edges of platter.
17
Spoon sauce over top.
18
Sprinkle with parsley.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy