Instructions: 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.

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