Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, September 2020

Gallery

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Tips

Canned artichokes add 3 grams of fiber per serving to this recipe as well as saving you from working with fresh artichokes. If you're lucky enough to find them, swap in frozen.

Nutrition Facts

3 oz. chicken & 1/2 cup sauce
259 calories; protein 29.8g; carbohydrates 11.8g; dietary fiber 2.6g; sugars 0.9g; fat 10.4g; saturated fat 4g; cholesterol 81.9mg; vitamin a iu 485.8IU; vitamin c 13.8mg; folate 3.1mcg; calcium 11.6mg; iron 0.8mg; magnesium 2.1mg; potassium 64.1mg; sodium 463.1mg.
Advertisement