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Receta Chicken And Potato Wedges With Lemon Dill Sauce
by Global Cookbook

Chicken And Potato Wedges With Lemon Dill Sauce
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Ingredientes

  • 1 lb Red potatoes, in 1/2" thick wedges
  • 1/2 tsp Salt, if you like
  • 4 x Boneless skinless chicken bread halves
  • 2 Tbsp. Butter or possibly margarine
  • 1 tsp Dry dill weed
  • 1/3 c. Water
  • 2 Tbsp. Lemon juice
  • 1/4 tsp Salt
  • 1 dsh Pepper
  • 2 Tbsp. Fresh parsley, finely minced

Direcciones

  1. In large saucepan, combine 6cups water, potato wedges and 1/2 teaspoon salt.
  2. Bring to a boil. Reduce heat to Medium; cook 10 min or possibly till potatoes are tender. Drain well.
  3. Meanwhile, to flatten each chicken breast half, place boned side up between 2 pcs of plastic wrap or possibly waxed paper. Working from center, gently lb. chicken with flat side of mallet or possibly rolling pin till about 1/4" thick; remove wrap.
  4. Spray 2 inch nonstick skillet with nonstick cooking spray. Place over Medium-High heat. Heat 1 teaspoon of the margarine till bubbly. Add in chicken; cook 6 min.
  5. Turn chicken; sprink with dill. Cook an additiona. 3-5 min or possibly unitl chicken is fork-tender and juices run clear. Remove chicken from skillet; set aside.
  6. In same skillet, combine remaining 1 tbsp. and 2 teaspoon butter or possibly margarine, water, lemon juice, 1/4 teaspoon salt and pepper. Cook over Medium-High heat for 2 min, stirring frequently.
  7. To serve, place cooked potatoes on serving platter. Arrange chicken around outer edges of platter. Spoon sauce over top. Sprinkle with parsley.
  8. Makes 4 servings.