This is another winner from Eating Well, perfect for a weeknight meal.
- 1 tbsp olive oil
- 1 lb chicken cutlets
- Salt and pepper
- ¼ c heavy cream
- 3 tbsp lemon juice
- 4 tsp cornstarch
- 1 c unsalted chicken broth
- 1 (14 ounce) can artichoke hearts, rinsed and chopped
- 1 tbsp chopped fresh dill
- 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.
- 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.
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