Makes approximately 4 servings ⋅ Adapted from Eating Well

  • 4 (4 ounce) chicken cutlets
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 1 large clove garlic, minced
  • ½ cup low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tablespoon lemon juice
  • 1 small lemon, thinly sliced
  • 2 tablespoons chopped dill, plus more for garnish
  1. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large skillet over medium heat until shimmering. Add the chicken; cook 6 to 8 minutes turning once, until browned. Transfer the chicken to a plate.

  2. Add shallot and garlic to the pan; cook, stirring, until fragrant, about 15 seconds. Add broth; cook, stirring occasionally and scraping up the brown bits on the bottom of the pan, until reduced by half, 1 to 2 minutes.

  3. Stir in cream, lemon juice, lemon slices, and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; simmer until slightly thickened, 1 to 2 minutes.

  4. Add the chicken, with any accumulated juices, and dill; turn to coat with the sauce. Sprinkle with additional dill, if desired.