Recipes
Chicken Cutlets with Artichokes & Lemon Dill Sauce
- Noodles
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
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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
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