Creamy Herb And Garlic Chicken Over Gnocchi

1. 1

   Sprinkle combined garlic and parsley on both sides of all the breasts. Heat some olive oil in a large frying pan and cook chicken, uncovered, about 20 minutes or until cooked through.

2. 2

   Meanwhile pour some water in a pan add a little olive oil and bring to the boil.

3. 3

   While you are waiting for the water to boil, add a little oil to another saucepan, add garlic, cook, stirring, about 1 minute, Add wine to pan, to deglaze, evaporate all liquid, add lemon juice and the stock, stir.

4. 4

   Pour cream in and bring to the boil. Reduce heat to a simmer, simmer uncovered, about 5 Min's until sauce thickens slightly. (If you want it thicker just add a little cornstarch I prefer a more thin sauce when it is more like a pasta dish.) Stir in oregano, keep warm over a low heat while you cook the gnocchi.

5. 5

   Once the water is boiling add gnocchi and cook as per packet instructions, mine was only 3 minutes; drain.

6. 6

   While gnocchi is cooking remove breasts from pan, cut chicken into slices.

7. 7

   To Serve: Divide gnocchi among serving plates, top with sliced chicken, drizzle with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.