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.
