Makes approximately 4 servings ⋅ Adapted from Eating Well
Ingredients:
- 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
Instructions:
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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.
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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.
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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.
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Add the chicken, with any accumulated juices, and dill; turn to coat with the sauce. Sprinkle with additional dill, if desired.