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.

Carolyn Malcoun
Source: EatingWell Magazine, September 2020

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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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.

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  • 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

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.
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Reviews (3)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/29/2020
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. Read More
Rating: 5 stars
11/14/2020
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. Read More
Rating: 5 stars
09/02/2020
Delicious!!! I am not a fan of dill so swapped for parsley but it is excellent Read More
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