Chicken Cutlets w/ Artichokes & Lemon-Dill Sauce

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"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!"

Original recipe yields 4 servings


  • 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

Step 1

Heat the oil in a large skillet over med-high heat.

Step 2

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.

Step 3

Meanwhile, whisk the cream, lemon juice, and cornstarch in a small bowl.

Step 4

Transfer the cooked chicken to a plate.

Step 5

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.

Step 6

Whisk the cream mixture into the pan and cook, whisking, until it thickens; approx. 2 minutes.

Step 7

Return the chicken with any of the accumulated juices back to the pan along with the artichokes and dill; cook for about 1 minute.

Step 8

Serve over rice or noodles with a veggie side and enjoy!

Tips & Variations

No special items needed.



Oh this is so good! I used my favorite fire roasted artichoke hearts and the sauce was sublime

review by:
(19 May 2021)