Lemon Chicken Gnocchi Cream (Print Version)
# Ingredients:
01 -
2 large chicken breasts
02 -
1/2 teaspoon garlic powder
03 -
1 teaspoon lemon pepper seasoning
04 -
1 tablespoon olive oil
05 -
1 tablespoon butter
06 -
2 cloves garlic, minced
07 -
1/2 cup chicken broth
08 -
1 tablespoon lemon juice
09 -
1 cup heavy cream
10 -
1 pound uncooked potato gnocchi
11 -
1/2 cup freshly grated parmesan cheese
12 -
2 cups fresh baby spinach, packed
13 -
Salt and pepper, to taste
# Instructions:
01 -
Cut the chicken in half lengthwise to create 4 thin cutlets. Season each side with garlic powder and lemon pepper seasoning. Add salt if the lemon pepper seasoning doesn't contain any.
02 -
Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and cooked through. Transfer to a plate and tent with foil to keep warm.
03 -
Lower the heat to medium. Add minced garlic to the skillet and cook for 30 seconds.
04 -
Add chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan.
05 -
Stir in heavy cream and uncooked gnocchi. Ensure the gnocchi is submerged in the liquid. Simmer uncovered for 5-7 minutes, stirring occasionally, until gnocchi is cooked and the sauce thickens. Do not pre-cook the gnocchi.
06 -
Remove skillet from heat and stir in parmesan cheese and fresh spinach. Toss until spinach is wilted and incorporated. Add cooked chicken back to the skillet with any accumulated juices, spooning sauce over the top.
07 -
Adjust seasoning with salt and pepper as needed. Serve immediately.
# Notes:
01 -
Chicken must reach an internal temperature of 165°F to ensure safe consumption.
02 -
Avoid substituting heavy cream with lower-fat alternatives, as the citrus may cause curdling.
03 -
The sauce will thicken further as it cools, so avoid over-thickening while cooking.