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Chicken Cutlets with Artichokes and Lemon

A quick and healthy meal that can serve as an elegant dinner for guests.
Servings 4 Servings
Author 5 Minutes for Mom


  • 2 large chicken breasts appx. one pound
  • 2 - 3 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken stock
  • 1 12- ounce bag frozen artichoke hearts
  • 2 teaspoons butter
  • 2 large lemons
  • 1/4 cup fresh Italian parsley
  • 3 teaspoons cornstarch
  • 2 tablespoons chicken broth


  1. Slice each chicken breast into thin cutlets.
  2. Place the sliced chicken pieces between a few layers of wax paper, and pound them out until they're approximately 1/4" thick.
  3. Season each side of the chicken with the salt and pepper.
  4. Place a large skillet on the stove over medium-high heat. You want to use a skillet large enough to hold all the chicken in a single layer.
  5. When the pan is hot, add enough oil to cover the bottom. I used all three tablespoons.
  6. Carefully lay the chicken in the pan, and cook for 2 - 3 minutes or until the bottom side is nicely browned. These will cook quick, so you want the heat to be high enough that you hear them sizzle.
  7. Turn the chicken over and cook for two more minutes.
  8. Pour the broth into the pan, and use a spatula to scrape up all of the bits at the bottom.
  9. Add the artichokes all around the pan, and bring to a boil.
  10. Turn the heat down to medium, cover, and cook for five minutes or until the artichokes are tender.
  11. While the chicken is cooking, you can prepare the parsley, lemons, and cornstarch mixture.
  12. Mix the cornstarch with two tablespoons of chicken broth until smooth. Set aside.
  13. Zest and juice one of the lemons and thinly slice the other. Set aside.
  14. Remove the stems from the parsley, and roughly chop the leaves. Set aside.
  15. Turn the heat down to medium-low, and slowly stir in a little of the cornstarch mixture. Stir constantly, and add more as needed. This is meant to be a light sauce and not thick like gravy, so go slow with this and add a little at a time. If you accidentally add too much, just add some more broth.
  16. When the sauce is the consistency you like, stir in the butter, lemon juice, zest, and fresh parsley. (I like to save a little zest and parsley for garnish)
  17. Taste and adjust the salt and pepper to your liking.
  18. To serve, garnish with parmesan cheese, lemon slices, and extra zest and parsley.