CHICKEN CUTLETS WITH ARTICHOKES
Serves: 4
For chicken:
■ 1/4 cup (60 mL) all-purpose flour
■ 1/4 tsp (1 mL) cumin
■ 1/4 tsp (1 mL) onion powder
■ 1/4 tsp (1 mL) thyme
■ 1/4 tsp (1 mL) kosher salt
■ 1/2 tsp (2.5 mL) freshly ground black pepper
■ 4 chicken cutlets
■ 2 tbsp (30 mL) olive oil
For sauce:
■ 1/4 cup (60 mL) heavy cream
■ 3 tsp (15 mL) cornstarch
■ 3 tbsp (45 mL) lemon juice
■ 1 tsp (5 mL) grated lemon zest
■ 1 cup (250 mL) no-sodium chicken broth
■ 14-oz (396 mL) can artichoke hearts, drained
■ 1 tbsp (15 mL) chopped thyme leaves, plus more for garnish Kosher salt, to taste Black pepper, to taste Grated Parmesan
1. In a bowl, combine flour, cumin, onion powder, thyme, salt and pepper. Pat chicken dry with paper towels. Lightly coat chicken in seasoned flour.
2. Place large skillet over medium-high heat until oil is shimmering.
3. Shake off excess flour and lay chicken flat in the hot pan, without crowding the pan.
4. Sear, flipping once halfway, until cooked through and just beginning to brown, 6-8 minutes total. Add oil to pan as necessary.
5. Prepare sauce. Whisk together cream, cornstarch, lemon juice and zest.
6. Transfer chicken to a plate and loosely cover with foil.
7. Add broth to pan, raise heat to high and bring to a boil, scraping up browned bits. Cook until reduced by a third, about 2 minutes. Whisk in cream mixture and cook, whisking until thickened, about 1 minute.
8. Add artichokes and fresh thyme and cook about 1 more minute. If sauce is too thick, add broth a spoonful at a time. Taste and season with salt and pepper.
9. Spoon sauce over each cutlet and garnish with additional thyme leaves and Parmesan.
10. To keep chicken warm while making sauce, preheat oven to 200 F (95 C). Place chicken on a rimmed baking sheet, lightly cover with foil, and place in oven.