Chicken & Potato Wedges With Lemon-Dill Sauce

Chicken & Potato Wedges With Lemon-dill Sauce Recipe

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Ingredients

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  • 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

How to Make Chicken & Potato Wedges With Lemon-Dill Sauce

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.

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About Chicken & Potato Wedges With Lemon-Dill Sauce

Course/Dish: Chicken
Other Tag: Quick & Easy




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