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.

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