Chicken Cutlets with Artichokes & Lemon-Dill Sauce

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.

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.