Creamy Chicken Piccata With Gnocchi

Creamy Chicken Piccata With Gnocchi

from delish.com

Quick-cooking chicken cutlets and tender gnocchi are simmered in a lemony, buttery, caper-spiked sauce in this easy one-pan dish.

Ingredients

  • 3 boneless, skinless chicken breasts (about 1 1/2 lb. total), halved horizontally, or 6 chicken cutlets 
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. all-purpose flour
  • 4 tbsp. (1/2 stick) unsalted butter
  • 2 tbsp. extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 c. dry white wine, such as Sauvignon Blanc
  • 1 3/4 c. low-sodium chicken broth
  • 1/2 c. heavy cream
  • 2 tbsp. drained capers
  • 2 medium lemons, 1 zested and juiced, 1 sliced into rounds
  • 1 (17-oz.) package gnocchi
  • Chopped fresh parsley leaves, for serving

Directions

  1. 1

    Season chicken on both sides with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Dredge chicken in flour.

  2. 2

    In large skillet over medium-high heat, heat butter and oil until butter is melted. Working in batches, add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to a plate.

  3. 3

    Reduce heat to medium. Cook garlic, stirring frequently, until fragrant and light golden, about 1 minute. Add wine and simmer, stirring occasionally, until almost reduced, 2 to 4 minutes.

  4. 4

    Add broth, scraping up any brown bits on bottom of pan, then slowly stir in cream. Stir in capers, 3 tablespoons lemon juice, and 2 teaspoons lemon zest; season with salt and pepper, if needed. Add gnocchi and toss to coat in sauce.

  5. 5

    Bring to a boil over high heat, then reduce heat to medium-high and simmer, stirring frequently, until gnocchi is tender, 8 to 10 minutes; season with salt and pepper. Return chicken to skillet, turning to coat in sauce. Cook until chicken is warmed through, about 2 minutes more. Top with lemon rounds and parsley.