* Exported from MasterCook * Chicken and Potato Wedges w/Lemn-Dill Sauce Recipe By : Pillsbury, Fast and Healthy Cooking, Jan/Feb '99 Serving Size : 4 Preparation Time :0:25 Categories : Chicken Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potatoes: 1 lb Red potatoes -- in 1/2" thick - wedges 1/2 ts Salt -- if desired Chicken and Sauce: 4 Chicken breast halves -- - boneless, skinless 2 tb Butter 1 ts Dried dill weed 1/3 c Water 2 tb Lemon juice 1/4 ts Salt 1 ds Pepper 2 tb Fresh parsley -- finely chopped In large saucepan, combine 6cups water, potato wedges, and 1/2 ts 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 1/4" thick; remove wrap. Spray 2" nonstick skillet with nonstick cooking spray. Place over Medium-High heat. Melt 1 ts margarine until bubbly. Add chicken; cook 6 minutes. Turn chicken; sprinkle with dill. Cook an additional 3 to 5 minutes or until chicken is fork-tender and juices run clear. Remove chicken from skillet; set aside. In same skillet, combine remaining 1 tb and 2 ts butter, water, lemon juice, 1/4 ts 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. Yield: 4 Servings. Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 47 MC formatting by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -