Chicken Cutlets with Artichokes and Lemon-Thyme Sauce

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This crockery comes unneurotic quickly, particularly if you tin find bladed chickenhearted cutlets astatine your market store. The spot of pick brings the artichoke hearts and thyme unneurotic for a satisfying sauce.

Serve implicit a cooked grain, specified arsenic farro, and with a steamed greenish vegetable, specified arsenic broccoli.

Leftover chickenhearted tin beryllium refrigerated, tightly covered, for up to 3 days.

Adapted from Eatingwell.com

Ingredients

For the chicken

1/4 cupful all-purpose flour
1/4 spoon crushed cumin
1/4 spoon bulb powder
1/4 spoon dried thyme (optional)
1/4 spoon kosher salt
1/2 spoon freshly crushed achromatic pepper
4 chickenhearted cutlets (about 1 lb total)
2 tablespoons extra-virgin olive oil, positive much arsenic needed

For the sauce

1/4 cupful dense cream
1 tablespoonful cornstarch
3 tablespoons caller citrus juice
1 spoon finely grated citrus zest
1 cupful no-sodium chickenhearted broth, positive much arsenic needed
1 (14 -ounce) tin artichoke hearts, drained
1 tablespoonful lightly chopped caller thyme leaves, positive much for garnish
Kosher salt, to taste

Freshly crushed achromatic pepper, to taste
Grated Parmesan, for serving (optional)

Nutritional Facts

Per serving

Calories
276
Fat
9 g
Saturated Fat
4 g
Carbohydrates
18 g
Sodium
576 mg
Cholesterol
93 mg
Protein
30 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Eatingwell.com

Tested by Ann Maloney.

Published September 28, 2020

Updated March 17, 2026