This one-pot dinner looks and tastes fancy but is very simple to make.
Chicken and Gnocchi in Lemon Cream Sauce
Makes 4 servings
2 whole boneless skinless chicken breasts, or 8 chicken tenders
1/3 cup flour
1 tsp lemon pepper seasoning (I use salt-free Florida Citrus Pepper)
2 tbsp olive oil, divided
2 cloves garlic, minced
1 cup chicken broth
1 tbsp lemon juice (1/2 fresh lemon)
1 cup half-and-half
10 oz frozen potato gnocchi
1/4 cup freshly grated Parmesan cheese
3 cups fresh baby spinach
If using whole chicken breasts, cut them as if to butterfly them, but cut all the way through to get 2 thinner cutlets from each piece.
Mix flour and lemon pepper seasoning. Dredge chicken pieces in flour mixture.
Heat your skillet over medium-high heat. When it is hot, add olive oil and heat until shimmering. Add half the chicken, and sear about 5 minutes per side. Remove to a plate and cook the remaining chicken.
Reduce the heat to medium, then add the garlic and cook about 1 minute. Then stir in half the chicken broth (you don’t have to be precise about this) and the lemon juice. Scrape any brown bits away from the bottom of the pan.
Add the half-and-half, and stir in the frozen gnocchi. Allow to simmer gently, uncovered, about 8 minutes until the gnocchi is fully cooked. The sauce will thicken quite a bit, due to the starch in the gnocchi. Stir in small amounts of chicken broth as you go along, if the sauce gets too thick.
Remove pan from heat and stir in the Parmesan cheese and spinach. Toss just until well mixed and the spinach begins to wilt. Add the chicken and any juices on the plate back to the skillet, and cover with sauce.
Recipe and photos copyright 2021 Barb Szyszkiewicz