Gnocchi and Chicken Piccata
Serves 2.
Ingredients
2 – 6 to 8 oz boneless, skinless chicken breasts
1 teaspoon Kosher salt and ½ teaspoon black pepper
1/4 cup all-purpose flour
¼ cup olive oil
2 tablespoons of unsalted butter
1 shallot, minced
1 minced clove of garlic
¼ cup white wine, or dry vermouth
Two lemons each, cut in half. Three halves are juiced, and one half is thinly sliced.
1 cup chicken broth
Capers, 2 tablespoons, rinsed
Drained
Fresh parsley minced to 3 tablespoons
Gnocchi
1 pkg shelf-stable potato gnocchi
Salt
Butter 1 tablespoon
½ cup greeted Parmesan cheese.
Directions
Between plastic wrap, pound chicken breasts to a consistent thickness.
Sprinkle salt and pepper on both sides of the chicken. Flour the chicken lightly. Shake off any excess flour.
Cook gnocchi. Set aside.
Heat a large pan over medium heat. Add the chicken and olive oil. Turn the heat up to high, and sauté each side of the chicken for two minutes. Place the chicken on a plate, and then set it aside.
Add the butter to the pan, and heat it on medium until it melts. Add the lemon slices, garlic and shallots. Sauté the shallots until they are soft and the lemon slices start to brown. Place the lemon slices with the chicken. Add the wine to the chicken and cook for two…
