Chicken & Potato Wedges With Lemon-Dill Sauce

Chicken & Potato Wedges With Lemon-dill Sauce Recipe

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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

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


  • 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.

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About Chicken & Potato Wedges With Lemon-Dill Sauce

Course/Dish: Chicken
Other Tag: Quick & Easy

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