Chicken & Potato Wedges With Lemon-Dill Sauce
red potatoes cut into wedges
chicken breasts, boneless and skinless
fresh parsley, chopped
In large saucepan, combine 6 cups water, potato wedges and 1/2 teaspoon salt.
Reduce heat to medium; cook 10 minutes or until potatoes are tender.
Meanwhile, to flatten each chicken breast half, place between 2 pieces of plastic wrap or waxed paper.
Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4" thick; remove wrap.
Spray 2 inch nonstick skillet with nonstick cooking spray.
Place over medium-high heat and melt 1 teaspoon of the butter until bubbly.
Add chicken; cook 6 minutes.
Turn chicken; sprinkle with dill.
Cook an additional 3-5 minutes or until chicken is fork-tender and juices run clear.
Remove chicken from skillet; set aside.
In same skillet, combine remaining 1 tablespoon and 2 teaspoons butter, water, lemon juice, 1/4 teaspoon salt and pepper.
Cook over medium-high heat for 2 minutes, stirring frequently.
To serve, place cooked potatoes on serving platter.
Arrange chicken around outer edges of platter.