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1 tablespoon extra-virgin olive oil
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1 pound chicken cutlets
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⅛ teaspoon salt
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¼ teaspoon ground pepper
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¼ cup heavy cream
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3 tablespoons lemon juice
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4 teaspoons cornstarch
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1 cup unsalted chicken broth
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1 (14 ounce) can artichoke hearts, rinsed and chopped
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1 tablespoon chopped fresh dill
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.
Nutrition Information
111
Calories
42g
Carbohydrates
7g
Protein
207mg
Potassium
2g
Fiber
3g
Sugar
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