Chicken & Potato Wedges With Lemon-Dill Sauce

Name: Chicken & Potato Wedges With Lemon-Dill Sauce
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

Chicken & Potato Wedges With Lemon-dill Sauce Recipe

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By Just A Pinch KitchenCrew

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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

In large saucepan, combine 6 cups water, potato wedges and 1/2 teaspoon salt.
Bring to a boil.
Reduce heat to medium; cook 10 minutes or until potatoes are tender.
Drain well.
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.
Spoon sauce over top.
Sprinkle with parsley.