Chicken and Potato Wedges with Lemn-Dill Sauce

• 1 pound thick red skinned potatoes in 1/2 inch wedges
• 1/2 teaspoon salt if desired
• 4 each chicken breast halves, boneless, skinless boneless, skinless
• 2 tablespoons butter or margarine
• 1 teaspoon dill weed dried
• 13 cup water
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 dash black pepper
• 2 tablespoons parsley leaves finely chopped, fresh

1. In large saucepan, combine 6 cups water, potato wedges and 1/2 tsp.
2. salt.
3. Bring to a boil.
4. Reduce heat to Medium; 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 inch thick; remove wrap.
8. Spray 2 inch nonstick skillet with nonstick cooking spray.
9. Place over Medium-High heat.
10. Melt 1 teaspoon of the margarine until bubbly.
11. Add chicken; cook 6 minutes.
12. Turn chicken; sprink with dill.
13. Cook an additiona.
14. 3 to 5 minutes or unitl chicken is fork-tender and juices run clear.
15. Remove chicken from skillet; set aside.
16. In same skillet, combine remaining 1 tablespoon.
17. and 2 teaspoon butter or margarine, water, lemon juice, 1/4 teaspoon salt and pepper.
18. Cook over Medium-High heat for 2 minutes, stirring frequently.
19. To serve, place cooked potatoes on serving platter.
20. Arrange chicken around outer edges of platter.
21. Spoon sauce over top.
22. Sprinkle with parsley.

red skinned potatoes, salt, chicken breast halves, butter, dill, water, lemon juice, salt, black pepper, parsley

Taken from recipeland.com/recipe/v/chicken-potato-wedges-lemn-dill-41956 (may not work)