Chicken Cutlets w/ Artichokes & Lemon-Dill Sauce
September 06, 2020
"This is a healthier comfort food option, that I tweaked, from my latest issue of Eating Well magazine. We love the sauce and usually choose to serve it over brown rice with a side of steamed broccoli. The sauce makes it seem decadent but since it only uses 1/4 C heavy cream for 4 servings, it's able to stay on the healthy side. I hope you enjoy it as much as we do!"
- Serving Size: 1 (298.6 g)
- Calories 319.3
- Total Fat - 11.8 g
- Saturated Fat - 3.6 g
- Cholesterol - 109.5 mg
- Sodium - 595.4 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 5.5 g
- Sugars - 1.9 g
- Protein - 39 g
- Calcium - 69.8 mg
- Iron - 2.6 mg
- Vitamin C - 16.1 mg
- Thiamin - 0.2 mg
Heat the oil in a large skillet over med-high heat.
Sprinkle the chicken with salt and pepper and add to the heated pan. Cook, flipping once halfway, until the chicken is cooked through; approx. 8-10 minutes.
Meanwhile, whisk the cream, lemon juice, and cornstarch in a small bowl.
Transfer the cooked chicken to a plate.
Add the broth to the pan and bring it to a simmer over high heat; scraping up any of the browned bits. Cook until it's reduced by about half; approx. 5 minutes.
Whisk the cream mixture into the pan and cook, whisking, until it thickens; approx. 2 minutes.
Return the chicken with any of the accumulated juices back to the pan along with the artichokes and dill; cook for about 1 minute.
Serve over rice or noodles with a veggie side and enjoy!
Tips & Variations
No special items needed.