Chicken Cutlets with Artichokes and Lemon-Dill Sauce

Makes 4 servings

Ingredients

1 tablespoon extra-virgin olive oil

1 pound chicken cutlets

1/8 teaspoon salt

¼ teaspoon ground pepper

¼ cup heavy cream

3 tablespoons lemon juice

4 teaspoons cornstarch

1 cup unsalted chicken broth

1 14-ounce can artichoke hearts, rinsed and chopped

1 tablespoon chopped fresh dill

Directions

1. Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to pan and cook, flipping once halfway, until cooked thoroughly.
2. Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
3. Transfer the chicken to a plat. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits.  Cook until reduce by half, about 5 minutes.  Whisk the cream mixture into the pan and cook, whisking until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.

Nutrition per serving (3 oz chicken and ½ cup sauce each): Calories 260; Fat 10g; Carbohydrates 12g: Protein 30g; Sodium 463mg.

Recipe from: Eating Well Magazine. September 2020 issue. “20 Minute Mains”.

Bitter Greens Salad with Soppressata and Pecorino

Makes 4 servings

Ingredients

2 teaspoons dried oregano

2 tablespoons red-wine vinegar

1 clove garlic, grated

2 teaspoons honey

½ teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil, divided

1 medium head radicchio (about 10 ounces), cut into 6 wedges

4 cups lightly packed chopped bitter greens, such as escarole, mustard, arugula and/or watercress (4 ounces)

2 medium tomatoes, chopped

2 ounces soppressata, diced (1/3 cup; see Tips)

2 ounces chopped pickled sweet cherry peppers (1/3 cup), seeds removed

2 ounces grated Pecorino Romano cheese (1/2 cup; see Tips)

Directions

1. Heat a medium skillet over medium heat. Add oregano and lightly toast, stirring frequently, until aromatic, about 1 minute. Transfer to a large bowl and add vinegar, garlic, honey and mustard. Whisk to combine. Slowly whisk in 3 tablespoons oil.
2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add radicchio and cook, flipping once, until lightly charred, 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Coarsely chop, discarding the core.
3. Add the radicchio, greens, tomatoes, soppressata and peppers to the bowl with the dressing and toss well to combine. Transfer to a serving platter and garnish with Pecorino Romano.

Serving tip: Look for Pecorino Romano, an Italian sheep’s milk cheese, that’s been aged 8 months or more so it’s firm enough to shave and has a more concentrated taste.

Soppressata is a slightly spicy, dry-cured Italian pork sausage. It has a more savory flavor than other types of salami thanks to larger pieces of fat. You can readily find it presliced at well-stocked grocery stores, but for the freshest flavor look for a whole one in its casing.

Nutrition per serving (2 cups each): Calories 291; Fat 21g; Carbohydrate 13g; Protein 11g; Sodium 487mg.

Recipe from: Eating Well Magazine. September 2020 issue. “Why Ingredients Matter”.