Lemon Chicken Gnocchi
Ingreadient
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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1 pound skinless, boneless chicken breasts
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1 teaspoon sweet paprika
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 clove garlic, minced
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1 pound gnocchi
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3/4 cup chicken bone broth
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1/2 cup high protein 1% milk
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6 tablespoons heavy cream
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1 lemon, juiced, or to taste
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3 1/2 ounces freshly grated Parmesan cheese
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salt and freshly ground black pepper to taste
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fresh basil, for garnish (optional)
Direction
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Heat a large skillet over medium high heat. Melt butter with olive oil in the skillet.
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Thinly slice chicken breast at a 45-degree angle to create medallions. Stir paprika, oregano, salt, and pepper together in a small bowl; sprinkle seasoning over chicken medallions.
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Cook medallions until lightly browned and no longer pink at the center, about 2 minutes on each side; transfer to a plate and keep warm.
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For lemon cream sauce, saute garlic in the same skillet without wiping out the skillet. Add in gnocchi; bone broth, milk, and heavy cream and simmer for about 7 minutes. Stir in half of lemon juice and Parmesan cheese.
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Taste the sauce, add in remaining lemon juice until desired flavor is achieved and season with salt and pepper. Return chicken medallions to the dish. Garnish with basil and serve immediately.
