serves
4
prep
8 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
8
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 4 boneless chicken breasts
- Kosher salt
- Freshly ground black pepper
- ¼ cup (30 g) flour
- 2 tsp olive oil
- 30 g butter, divided
- 227 g mushrooms, sliced or quartered
- 1 shallot, finely diced
- 500 g pkg prepared potato gnocchi
- 3 garlic cloves, minced
- ¾ cup (180 ml) low-sodium chicken broth
- ¾ cup (180 ml) cream, anything from 10% to 35% will work
- 2 tsp Dijon mustard
- ½ cup (40 g) finely grated Parmigiano Reggiano cheese
- ½ lemon, zested and juiced
- 3-4 large handfuls dark leafy greens
- 1½ tbsp chopped parsley
Instructions
- Preheat your oven to 200°C (400°F) and place a large non-stick skillet or cast-iron skillet over medium-high heat.
- Pat the chicken dry with paper towel and season well with salt and pepper. Scatter the flour into a shallow dish and add in the chicken, tossing to coat.
- Add the oil into the pan along with the chicken, skin-side down, and sear until golden brown, about 5 minutes. Flip the chicken over, transfer to a sheet pan, and roast in the oven for 15 to 20 minutes or until fully cooked.
- Meanwhile, turn the heat under the pan to medium and add in half the butter. Add in the mushrooms, season with salt and pepper, and cook for 3 minutes. Add the remaining butter and shallot and cook for another 1 to 2 minutes, just until translucent. Add in the gnocchi and garlic, cook for another 1 to 2 minutes, and then carefully pour in the broth and cream.
- Bring to a simmer, cover, and cook for 3 to 4 minutes until the gnocchi are tender and the sauce is slightly thickened. Uncover the pan and stir in the mustard, Parmigiano Reggiano cheese, lemon zest and lemon juice. Stir in the greens, season with more salt and pepper, if needed, then add the chicken into the pan. Cook for an additional minute to bring everything together then serve scattered with parsley.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
