🫙 From the Spice Rack
Chicken and Potato Wedges w/Lemn-Dill Sauce
Potatoes: 1 pound red potatoes -- in 1/2" thick wedges 1/2 teaspoon salt -- if desired Chicken and Sauce: 4 boneless skinless chicken bread halves 2 tablespoons butter or margarine...
sideeasy
Ingredients8 items
Ingredients
- 1/2teaspoonsalt -- if desired
- 2tablespoonbutter or margarine
- 1teaspoondried dill weed
- 1/3cupwater
- 2tablespoonlemon juice
- 1/4teaspoonsalt
- 1dashpepper
- 2tablespoonfresh parsley -- finely chopped
Directions
- 1
Potatoes: 1 pound red potatoes -- in 1/2" thick wedges 1/2 teaspoon salt -- if desired Chicken and Sauce: 4 boneless skinless chicken bread
- 2
Bring to a boil
- 3
Reduce heat to Medium
- 4
cook 10 minutes or until potatoes are tender
- 5
Drain well
- 6
Meanwhile, to flatten each chicken breast half, place boned side up between 2 pieces of plastic wrap or waxed paper
- 7
Working from center, gently pound chicken with flat side of mallet or rolling pin until about 1/4" thick
- 8
remove wrap