Chicken And Potato Wedges With Lemon-dill Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
POTATOES
1 lbs: Red potatoes, in 1/2" thick wedges
1/2 tsp: Salt, if desired
CHICKEN AND SAUCE
4: Boneless skinless chicken bread halves,
2 tbsp: Butter or margarine,
1 tsp: Dried dill weed,
1/3 cup: Water,
2 tbsp: Lemon juice,
1/4 tsp: Salt,
1 dash: Pepper,
2 tbsp: Fresh parsley, finely chopped
Directions:
In large saucepan, combine 6cups water, potato wedges and 1/2 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 1/4" 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, 1/4 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 1/4 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 on Dec 09,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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 1/4" 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, 1/4 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 1/4 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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp