Chicken & Potato Wedges with Lemn-Dill Sauce

Directions

In large saucepan, combine 6 cups water, potato wedges and ½ 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 ¼ inch thick; remove wrap.

Spray 2 inch nonstick skillet with nonstick cooking spray.

Place over Medium-High heat.

Melt 1 teaspoon of the margarine until bubbly. Add chicken; cook 6 minutes.

Turn chicken; sprink with dill. Cook an additiona. 3 to 5 minutes or unitl chicken is fork-tender and juices run clear.

Remove chicken from skillet; set aside. In same skillet, combine remaining 1 tablespoon. and 2 teaspoon butter or margarine, water, lemon juice, ¼ teaspoon 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.