Chicken Cutlets with Artichokes & Lemon-Dill Sauce

This was as easy as promised, and really delicious! I made it almost exactly as written, except I added about another 2 teaspoons of light olive oil to fry the chicken breasts (or else how do you cover the entire surface of the skillet?). I see that an earlier review calls for less lemon and a fraction of the cornstarch, but I respectfully disagree; my husband and I loved it as is. Someone else here said they subbed dill for the parsley, and I think that would be delicious too. I grow chives and may try those sometime.

Great recipe! My teenager and husband loved it! I didn’t have no salt chicken broth, so it was a tad too salty, but that is easy to fix. I used breast tenders instead of cutlets also and they worked just fine. I made a jasmine lemon rice pilaf as a side. Will make again.

Delicious!!! I am not a fan of dill so swapped for parsley but it is excellent

This would have been great but the indredient proportions were completely off. The lemon juice should be 3 TSP not TBSP and more importantly, the cornstarch should be ONE tsp, not FOUR!! The sauce ended up being so thick and pasty and was way too lemony - you couldn’t really appreciate the star of the show (artichokes) because of the overpowering thick lemon covering. I can probably save it by adding some chicken stock.