Chicken and potato wedges with lemon-dill sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red potatoes; in 1/2\" thick wedges |
| ½ | teaspoon | Salt; if desired |
| 4 | Boneless skinless chicken bread halves | |
| 2 | tablespoons | Butter or margarine |
| 1 | teaspoon | Dried dill weed |
| ⅓ | cup | Water |
| 2 | tablespoons | Lemon juice |
| ¼ | teaspoon | Salt |
| 1 | dash | Pepper |
| 2 | tablespoons | Fresh parsley; finely chopped |
Directions
POTATOES
CHICKEN AND SAUCE
In large saucepan, combine 6cups water, potato wedges and ½ tsp. 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 boned side up 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 ¼" thick; remove wrap.
Spray 2 inch nonstick skillet with nonstick cooking spray. Place over Medium-High heat. Melt 1 tsp. of the margarine until bubbly. Add chicken; cook 6 minutes.
Turn chicken; sprink with dill. Cook an additiona. 3-5 minutes or unitl chicken is fork-tender and juices run clear. Remove chicken from skillet; set aside.
In same skillet, combine remaining 1 tbsp. and 2 tsp. butter or margarine, water, lemon juice, ¼ tsp. 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.
Makes 4 servings.
Per ¼ of recipe: 310 calories, 9 g. fat, 14%CFF, 75 mg. cholesterol. 540 mg. sodium, 29 g carbohy., 3 g fiber, 29 g. protein Dietary Exchanges: 2 starch, 3 very lean meat, 1 fat Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 47 Recipe by: Pillsbury, Fast and Healthy Cooking, Jan/Feb '99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Dec 09, 1998, converted by MM_Buster v2.0l.