The Washington Post

Chicken Cutlets with Artichokes and Lemon-Thyme Sauce

Chicken Cutlets with Artichokes and Lemon-Thyme Sauce 4.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Sep 29, 2020

This dish comes together quickly, especially if you can find thin chicken cutlets at your grocery store. The bit of cream brings the artichoke hearts and thyme together for a satisfying sauce.

Serve over a cooked grain, such as farro, and with a steamed green vegetable, such as broccoli.

Total time: 30 mins

Storage Notes: Leftover chicken can be refrigerated, tightly covered, for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the chicken
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme (optional)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 chicken cutlets (about 1 pound total)
  • 2 tablespoons extra-virgin olive oil, plus more as needed
  • For the sauce
  • 1/4 cup heavy cream
  • 1 tablespoon cornstarch
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 cup no-sodium chicken broth, plus more as needed
  • 1 (14-ounce) can artichoke hearts, drained
  • 1 tablespoon lightly chopped fresh thyme leaves, plus more for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Grated Parmesan, for serving (optional)

Directions

In a shallow bowl, combine the flour, cumin, onion powder, thyme, if using, salt and pepper. Pat the chicken dry with paper towels. Then, lightly coat the chicken in the seasoned flour.

When you’re almost done coating the chicken, in a large skillet over medium-high heat, heat the oil until just shimmering.

Shake off any excess flour and lay the chicken cutlets flat in the hot pan, in batches if necessary, without crowding the pan. Sear, flipping once halfway, until cooked through and just beginning to brown, 6 to 8 minutes total. If cooking the chicken in batches, add oil to the pan as necessary.

Meanwhile, prepare the sauce. In a small bowl, whisk together the cream, cornstarch, lemon juice and zest.

Transfer the chicken to a plate and loosely cover with foil to keep warm.

Add the broth to the pan, raise the heat to high and bring to a boil, scraping up any browned bits. Continue to cook until reduced by a third, about 2 minutes. Whisk in the cream mixture and cook, whisking until thickened, about 1 minute.

Add the artichokes and fresh thyme and cook about 1 more minute. If the sauce is too thick, add broth, 1 tablespoon at a time. Taste the sauce, and season with salt and pepper, as needed.

To serve, spoon the sauce over each chicken cutlet and garnish with additional fresh thyme leaves and Parmesan, if using.

NOTES: To keep the chicken warm while making the sauce, preheat the oven to 200 degrees. Place the chicken on a rimmed baking sheet, lightly cover with foil and place in the oven until ready to serve.

A chicken cutlet is a chicken breast sliced in half and, if necessary, pounded to an even thickness. If you can’t find cutlets at your grocery, make your own. Use a sharp knife to cut horizontally through each breast so the meat opens like a book; separate the halves. If desired, place each cutlet between two pieces of plastic wrap or wax paper. Then, using a meat tenderizer or small, heavy skillet, pound each cutlet until they are about 1/4-inch thick. Trim away any fat or sinew, if desired, and proceed with the recipe.

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Recipe Source

Adapted from Eatingwell.com

Tested by Ann Maloney.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 276


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 4g 20%

Cholesterol: 93mg 31%

Sodium: 576mg 24%

Total Carbohydrates: 18g 6%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 30g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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