Chicken Cutlets with Artichokes & Lemon-Dill Sauce
You won't want to let a drop of this creamy lemon sauce go to waste. Serve with rice pilaf or roasted potatoes to soak it all up.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound chicken cutlets
- ⅛ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup heavy cream
- 3 tablespoons lemon juice
- 4 teaspoons cornstarch
- 1 cup unsalted chicken broth
- 1 (14 ounce) can artichoke hearts, rinsed and chopped
- 1 tablespoon chopped fresh dill
Directions
- Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
- Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
- Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.
