Chicken Cutlets With Artichokes Lemon Dill Sauce Recipes

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CHICKEN CUTLETS WITH ARTICHOKES & LEMON-DILL SAUCE



Chicken Cutlets with Artichokes & Lemon-Dill Sauce image

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.

Provided by Carolyn Malcoun

Categories     Quick & Easy Low-Calorie Chicken Recipes

Time 20m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 pound chicken cutlets
⅛ teaspoon salt
¼ teaspoon ground pepper
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 11.8 g, Cholesterol 81.9 mg, Fat 10.4 g, Fiber 2.6 g, Protein 29.8 g, SaturatedFat 4 g, Sodium 463.1 mg, Sugar 0.9 g

CHICKEN AND ARTICHOKES AND LEMON DILL SAUCE



Chicken and Artichokes and Lemon Dill Sauce image

Delicious light and healthy, chicken and artichokes with lemon dill sauce a weeknight meal, under 300 calories and ready in 20 minutes!

Provided by David & Debbie Spivey

Categories     Main Course

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 pound chicken cutlets
Kosher salt and freshly cracked black pepper (to taste)
¼ cup heavy cream
3 tablespoons lemon juice
4 teaspoons cornstarch
1 clove garlic (minced)
1 cup unsalted chicken broth
1 14 ounces can artichoke hearts, rinsed and chopped
1 tablespoon chopped fresh dill
Lemon wedges (for serving (optional))

Steps:

  • Cut the whole chicken breast in half. Then fillet the two halves into four thin cutlets. Season with salt and pepper, to taste.
  • Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Add the chicken cutlets to the pan. Don't overcrowd the pan. If there isn't enough room, only cook two chicken cutlets at a time.
  • Cook the chicken for 3 to 4 minutes, then flip and cook until cooked through; about 3 to 4 more minutes. Transfer to a plate and loosely tent with foil to keep warm.
  • Pour the broth into the pan and bring to a simmer over high heat, scraping up the brown bits from the bottom of the pan. Cook the broth until it reduces by half; about 5 minutes.
  • Whisk the cream, lemon juice, and cornstarch in a small bowl then pour it in the skillet with the broth. Whisk the cream mixture until it thickens; about 2 to 3 minutes.
  • When the sauce has thickened, add the chicken and any juices from the chicken in the bottom of the plate to the pan along with the artichokes and dill; cook for 1 to 2 minutes or until warmed through.
  • Serve immediately, with your favorite rice, potatoes, or pasta with, lemon wedges on the side.

Nutrition Facts : Calories 465 kcal, Carbohydrate 8 g, Protein 51 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 186 mg, Sodium 313 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS



Chicken Breast Cutlets with Artichokes and Capers image

An easy and elegant chicken dish. Perfect when served family-style on a platter.

Provided by Josephine Franchino Twohy

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

Steps:

  • Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  • Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
  • Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
  • Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g

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