Chicken Cutlets with Artichokes & Lemon-Dill ...

post cover

Chicken Cutlets with Artichokes & Lemon-Dill Sauce

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

Directions

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.

Meanwhile, 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 How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG