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

Directions

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