Name: Chicken Cutlets with Artichokes & Lemon-Dill Sauce
Total time: 20 min
Ingredients: ¼ cup heavy cream; 1 cup unsalted chicken broth; ⅛ teaspoon salt; ¼ teaspoon ground pepper; 1 pound chicken cutlets; 4 teaspoons cornstarch; 3 tablespoons lemon juice; 1 tablespoon chopped fresh dill; 1 tablespoon extra-virgin olive oil; 1 can artichoke hearts, rinsed and chopped

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.

Milk

Wheat

Mediterranean

Low Carb

Creams & Creamers

milliliter

heavy cream

Stocks & Broths

no sodium chicken stock

Seasonings

gram

salt

pepper

Poultry

Chicken Breast Cutlet

Flour & Meal

cornstarch

Juice

lemon juice

Fresh Vegetables

fresh dill

Oils

extra virgin olive oil

Canned Vegetables

artichoke hearts

Sodium

Minerals

Dietary Folate Equivalents

Vitamin D

Vitamins

Saturated Fat

Choline

Manganese

Copper

Zinc

Potassium

Phosphorus

Magnesium

Iron

Calcium

Carbohydrates

Protein

Calories

Water

Sugar

Vitamin C

Vitamin A

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Cholesterol

Lactose

Folic Acid (B9)

Calories from Fat

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Selenium

Dietary Fiber

Lutein+zeaxanthin

Lycopene

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Trans fatty acids

Vitamin K

Chicken Cutlets with Artichokes & Lemon-Dill Sauce

Dairy

Meal

Baking Goods

Meat & Seafood

Beverages

Produce

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