Chicken & Potato Wedges with Lemn-Dill Sauce
Submitted by bowbi
Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minA simple restaurant-style plate, chicken breasts pounded thin, pan-seared golden, and ringed around boiled red potato wedges with a punchy lemon-dill butter sauce poured over everything. The kind of dinner that looks like more work than it actually is.
Pounding the chicken is the move that saves this dish from being ordinary. Quarter-inch thickness means each breast cooks in under 10 minutes total and stays juicy instead of drying out. Place between plastic wrap and pound from the center outward for even thinness.
Red potato wedges boil separately, 10 minutes until fork-tender, with their skins intact for color and nutrition. Drain well, the wetter they are the less they catch sauce.
The pan sauce comes together in the same skillet where the chicken cooked. Butter, water, lemon juice, salt, pepper, two minutes over medium-high heat, and you have a bright, glossy sauce that lifts the chicken and glosses the potatoes. Finish with fresh chopped parsley for color.
Chef Tips
- Pat chicken dry before searing for the best golden crust.
- Add dill only after flipping the chicken, direct heat kills dill’s flavor.
- Reserve some pasta water the way you would for pasta, it loosens the sauce if needed.
- Boil potatoes in salted water, unseasoned potatoes taste bland no matter the sauce.
Variations
- Swap thyme or tarragon for dill for a different herb profile.
- Add a minced clove of garlic to the sauce for depth.
- Use Yukon gold potatoes instead of red for a creamier texture.
Ingredients
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.
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