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Chicken and Potato Wedges w/Lemn-Dill Sauce

Make Chicken and Potato Wedges w/Lemn-Dill Sauce at home with Red Potatoes In Thick Wedges, Salt If Desired, Butter Or Margarine, Water, and Lemon Juice. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 1/2 tsp
• 2 tbsp
• 1/3 cup
• 2 tbsp
• 1/4 tsp
• 1 dash

Method (preview)

1. 1

   Bring to a boil. Reduce heat to Medium; cook 10 minutes or until potatoes are tender. Drain well.

2. 2

   Meanwhile, to flatten each chicken breast half, place boned side up between 2 pieces of plastic wrap or waxed paper.

3. 3

   Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4 ″ thick; remove wrap.

4. 4

   Spray 2 inch nonstick skillet with nonstick cooking spray. Place over

5. 5

   Medium-High heat. Melt 1 tsp. of the margarine until bubbly. Add chicken; cook 6 minutes.

6. 6

   Turn chicken; sprink with dill.

7. 7

   Cook an additiona.

8. 8

   Remove chicken from skillet; set aside.

9. 9

   To serve, place cooked potatoes on serving platter. Arrange chicken around outer edges of platter. Spoon sauce over top. Sprinkle with parsley.

10. 10

    Dietary Exchanges: 2 starch, 3 very lean meat, 1 fat

11. 11

    Pillsbury, Fast and Healthy Cooking, Jan/Feb '99, p. 47