Chicken Cutlets with Artichokes & Lemon-Dill Sauce

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound chicken cutlets
• 1/8 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 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

Instructions

1. 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.
2. Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
3. 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.