Lemon-Thyme Chicken With Sweet Gnocchi |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
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 |
1 lb potato gnocchi, cooked following package directions |
2 tablespoons butter |
1/2 teaspoon ground cinnamon |
2 tablespoons sugar |
grated parmigiano-reggiano cheese |
Directions:
1. *While you are preparing the chicken, put water on the stove to boil for the gnocchi.
2. Add flour, salt, pepper, and poultry seasoning in a heavy-duty plastic zip-lock bag; shake to evenly distribute ingredients.
3. Pat chicken dry and add to bag; give a good shake to lightly coat the breasts.
4. Remove chicken from the bag and set aside, saving the additional flour.
5. 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.
6. Transfer chicken to a plate; add a pat of butter and onion to the skillet; cook 2-3 minutes, stirring frequently.
7. Add reserved flour and cook 1 minute more to incorporate flour.
8. Add broth and bring sauce to a broil; decrease heat to med-low and squeeze lemon juice into sauce.
9. Add in thyme and additional pat of butter; add chicken back to pan and let simmer until chicken is done.
10. Toss hot gnocchi with a little butter; mix sugar and cinnamon together; sprinkle cinnamon-sugar over gnocchi and toss.
11. Top with a generous sprinkling of Parmigiano cheese and serve alongside chicken breasts.
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