Chicken and Potato Wedges with Lemn-Dill Sauce

Name: Chicken and Potato Wedges with Lemn-Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound thick red skinned potatoes in 1/2 inch wedges; 1/2 teaspoon salt if desired; 4 each chicken breast halves, boneless, skinless boneless, skinless; 2 tablespoons butter or margarine; 1 teaspoon dill weed dried; ⅓ cup water; 2 tablespoons lemon juice; 1/4 teaspoon salt; 1 dash black pepper; 2 tablespoons parsley leaves finely chopped, fresh

Servings: persons

1
In large saucepan, combine 6 cups water, potato wedges and 1/2 tsp.
2
salt.
3
Bring to a boil.
4
Reduce heat to Medium; cook 10 minutes or until potatoes are tender.
5
Drain well.
6
Meanwhile, to flatten each chicken breast half, place boned side up between 2 pieces of plastic wrap or waxed paper.
7
Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4 inch thick; remove wrap.
8
Spray 2 inch nonstick skillet with nonstick cooking spray.
9
Place over Medium-High heat.
10
Melt 1 teaspoon of the margarine until bubbly.
11
Add chicken; cook 6 minutes.
12
Turn chicken; sprink with dill.
13
Cook an additiona.
14
3 to 5 minutes or unitl chicken is fork-tender and juices run clear.
15
Remove chicken from skillet; set aside.
16
In same skillet, combine remaining 1 tablespoon.
17
and 2 teaspoon butter or margarine, water, lemon juice, 1/4 teaspoon salt and pepper.
18
Cook over Medium-High heat for 2 minutes, stirring frequently.
19
To serve, place cooked potatoes on serving platter.
20
Arrange chicken around outer edges of platter.
21
Spoon sauce over top.
22
Sprinkle with parsley.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound thick red skinned potatoes in 1/2 inch wedges, 1/2 teaspoon salt if desired, 4 each chicken breast halves, boneless, skinless boneless, skinless, 2 tablespoons butter or margarine, and more.

Yes, Chicken and Potato Wedges with Lemn-Dill Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!