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.
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