Chicken & Potato Wedges With Lemon-Dill Sauce
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
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.
About Chicken & Potato Wedges With Lemon-Dill Sauce
Course/Dish: Chicken
Other Tag: Quick & Easy
