CREAMY LEMON GARLIC CHICKEN WITH GNOCCHI
Serves 4
Ready in 30 minutes
Ingredients:
600g chicken breasts (4 small or 2 large – cut in half down the middle)
1 teaspoon sea salt flakes
1 teaspoons black pepper
2 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, finely chopped
1 large green zucchini, chopped
1/3 cup fresh lemon juice
1.25 cups thickened cream
1 teaspoon powdered chicken stock (mixed into 1/2 cup hot water)
500g packet gnocchi (form the dried pasta section)
1 cup spinach or silverbeet leaves, roughly chopped
2/3 cup grated parmesan
Method:
Place the chicken breasts onto a chopping board, cover with baking paper and bang with a rolling pin to create even sizes. Season chicken breast well with sea salt and pepper.
Place a large fry pan onto high heat. Add 1 tablespoon olive oil and butter to the pan and let it heat. Add the chicken pieces and brown/cook for 3-4 minutes each side. Turn the heat down if they are colouring too much. Remove and transfer to a plate.
To the same frying pan, add the remaining olive oil. Add the garlic and cook, stirring for 2 minutes. Then add the zucchini and stir through for 1-2 minutes. Add the lemon juice. Then add the cream and chicken stock to the pan and combine. Bring to a gentle boil and add the gnocchi to the pan and stir so that it sinks into the sauce. Place the lid, turn down to a simmer and let it cook for 5-6 minutes. Then add the spinach and toss through the gnocchi. Stir through the parmesan cheese.
Return the chicken back to the pan and submerge the bottom half of the chicken into the sauce.
Tip: You can check if your chicken is cooked while the gnocchi is cooking in the pan. If it’s still a little pink inside, add it to the sauce earlier. Place the lid on an let it finish cooking for approx. 5 minutes.
