chicken & potato wedges with lemon-dill sauce

How To Make chicken & potato wedges with lemon-dill sauce

• 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.
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