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Categories:
all-purpose coarse salt fresh ground black pepper poultry seasoning chicken breasts extra-virgin olive oil butter onion chicken broth lemons thyme Sweet Gnocchi potato gnocchi butter ground cinnamon sugar cheese
Viewed: 27 - Published at: 8 years agoIngredients
- 4 tablespoons all-purpose flour
- 1/2 teaspoon coarse salt
- fresh ground black pepper
- 1/2 teaspoon poultry seasoning
- 1 1/2 lbs boneless skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 cup chicken broth
- 2 lemons, juice of
- 6 -8 sprigs fresh thyme, leaves stripped from stem and chopped
- Sweet Gnocchi
- 1 lb potato gnocchi, cooked following package directions
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 2 tablespoons sugar
- grated parmigiano-reggiano cheese
Method
- *While you are preparing the chicken, put water on the stove to boil for the gnocchi.
- Add flour, salt, pepper, and poultry seasoning in a heavy-duty plastic zip-lock bag; shake to evenly distribute ingredients.
- Pat chicken dry and add to bag; give a good shake to lightly coat the breasts.
- Remove chicken from the bag and set aside, saving the additional flour.
- Heat olive oil over med-high heat in a large nonstick skillet; add chicken and cook 5 minutes on the first side; flip, and cook another 5 minutes.
- Transfer chicken to a plate; add a pat of butter and onion to the skillet; cook 2-3 minutes, stirring frequently.
- Add reserved flour and cook 1 minute more to incorporate flour.
- Add broth and bring sauce to a broil; decrease heat to med-low and squeeze lemon juice into sauce.
- Add in thyme and additional pat of butter; add chicken back to pan and let simmer until chicken is done.
- Toss hot gnocchi with a little butter; mix sugar and cinnamon together; sprinkle cinnamon-sugar over gnocchi and toss.
- Top with a generous sprinkling of Parmigiano cheese and serve alongside chicken breasts.
