Chicken piccata with gnocchi
For 2 people
2 – 6 to 8 ounces 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 unsalted butter
1 shallot, chopped
1 garlic clove, chopped
¼ cup white wine or dry vermouth
2 lemons, each halved, 3 halves juiced and 1 half thinly sliced crosswise
1 cup chicken broth
2 tablespoons capers, rinsed and
3 tablespoons chopped fresh parsley
1 pack of long-life potato gnocchi
1 tablespoon butter
½ cup grated parmesan cheese.
Pat the chicken breasts between cling film to an even thickness.
Season the chicken on both sides with salt and pepper. Coat lightly with flour. Shake off excess.
Cook the gnocchi and set aside.
Heat a large skillet over medium-high heat. Add the olive oil and chicken. Turn the heat to high and sear the chicken for 2 minutes per side. Place the chicken on a plate and set aside.
Add butter to skillet and heat over medium-high until butter melts. Add shallot, garlic and lemon slices. Sauté until the shallots are soft and the lemon slices are beginning to brown. Remove the lemon slices and add them to the chicken. Add the wine and cook for 2 minutes. Add the chicken broth and bring to a boil. Let the sauce simmer for 5 minutes. Add the capers, chicken, and lemon wedges to the pan. Heat and sprinkle with parsley.
Place chicken on serving plate. Top with lemon wedges and a few tablespoons of piccata sauce.
Add the gnocchi and butter to the pan, add the cooked gnocchi to the sauce and add the parmesan. Serve with the chicken.
8 large carrots, ends removed
2 tablespoons unsalted butter, cut into small pieces.
salt and ground black pepper
1 teaspoon dried thyme
Set the oven rack to the middle position and preheat the oven to 200°C. Cut the carrots diagonally into 5cm pieces and place in a large casserole dish.
Brush with butter and sprinkle with thyme, ½ teaspoon salt and ¼ teaspoon pepper.
Cover the mold tightly with foil and cook for 15 minutes. Remove the foil and continue to cook, stirring twice, until the carrots are well browned and tender, about 30 minutes.
Posted by Jovina Coughlin in Carrots Chicken Gnocchi Healthy Italian Piccata Sauces