Dill Chicken And Artichokes Recipe 15

CHICKEN CUTLETS WITH ARTICHOKES & LEMON-DILL SAUCE

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.

CHICKEN AND ARTICHOKES AND LEMON DILL SAUCE

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.

DILL CHICKEN AND ARTICHOKES RECIPE - (1/5)

Steps:

• Pour salad dressing into a 9 x 13 casserole. Add chicken breasts to pan. Sprinkle salt, pepper and dill weed over chicken. Refridgerate for at least 1 hour. Top chicken with mushrooms and artichokes. In small bowl, combine sour cream and chicken soup; pour over chicken. Sprinkle with parmesan cheese and bake for 1 hour at 350 degrees. Serve over angel hair pasta