chicken & potato wedges with lemon-dill sauce
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Ingredients For chicken & potato wedges with lemon-dill sauce
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1 lbred potatoes cut into wedges
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pinchpepper
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1/4 tspsalt
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2 Tbsplemon juice
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1/3 cwater
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1 tspdill
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2 Tbspbutter
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4chicken breasts, boneless and skinless
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1/2 tspsalt
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2 Tbspfresh parsley, chopped
How To Make chicken & potato wedges with lemon-dill sauce
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1In large saucepan, combine 6 cups water, potato wedges and 1/2 teaspoon salt.
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2Bring to a boil.
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3Reduce heat to medium; cook 10 minutes or until potatoes are tender.
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4Drain well.
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5Meanwhile, to flatten each chicken breast half, place between 2 pieces of plastic wrap or waxed paper.
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6Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4\" thick; remove wrap.
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7Spray 2 inch nonstick skillet with nonstick cooking spray.
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8Place over medium-high heat and melt 1 teaspoon of the butter until bubbly.
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9Add chicken; cook 6 minutes.
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10Turn chicken; sprinkle with dill.
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11Cook an additional 3-5 minutes or until chicken is fork-tender and juices run clear.
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12Remove chicken from skillet; set aside.
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13In same skillet, combine remaining 1 tablespoon and 2 teaspoons butter, water, lemon juice, 1/4 teaspoon salt and pepper.
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14Cook over medium-high heat for 2 minutes, stirring frequently.
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15To serve, place cooked potatoes on serving platter.
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16Arrange chicken around outer edges of platter.
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17Spoon sauce over top.
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18Sprinkle with parsley.
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