Chicken And Potato Wedges With Lemon Dill Sauce Recipe
Servings: 4
Ingredients
- 1 lb Red potatoes, in 1/2" thick wedges
- 1/2 tsp Salt, if you like
- 4 x Boneless skinless chicken bread halves
- 2 Tbsp. Butter or possibly margarine
- 1 tsp Dry dill weed
- 1/3 c. Water
- 2 Tbsp. Lemon juice
- 1/4 tsp Salt
- 1 dsh Pepper
- 2 Tbsp. Fresh parsley, finely minced
Directions
- In large saucepan, combine 6cups water, potato wedges and 1/2 teaspoon salt.
- Bring to a boil. Reduce heat to Medium; cook 10 min or possibly till potatoes are tender. Drain well.
- Meanwhile, to flatten each chicken breast half, place boned side up between 2 pcs of plastic wrap or possibly waxed paper. Working from center, gently lb. chicken with flat side of mallet or possibly rolling pin till about 1/4" thick; remove wrap.
- Spray 2 inch nonstick skillet with nonstick cooking spray. Place over Medium-High heat. Heat 1 teaspoon of the margarine till bubbly. Add in chicken; cook 6 min.
- Turn chicken; sprink with dill. Cook an additiona. 3-5 min or possibly unitl chicken is fork-tender and juices run clear. Remove chicken from skillet; set aside.
- In same skillet, combine remaining 1 tbsp. and 2 teaspoon butter or possibly margarine, water, lemon juice, 1/4 teaspoon salt and pepper. Cook over Medium-High heat for 2 min, stirring frequently.
- To serve, place cooked potatoes on serving platter. Arrange chicken around outer edges of platter. Spoon sauce over top. Sprinkle with parsley.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 52 | 39% |
| Total Fat 5.94g | 7% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 486mg | 20% |
| Potassium 546mg | 16% |
| Total Carbs 18.96g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.34g | 1% |
| Protein 2.34g | 4% |
