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Chicken Cutlets with Artichokes & Lemon-Dill Sauce
Ingredients
  • 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
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