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
Directions
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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.
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Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
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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.
