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Bite-Sized Chicken Piccata With Potato Gnocchi
Yield: 6
Jess Bentley
@SliceofJess
00:05
Prep
00:20
Cook
00:25
Total Time
Ingredients & Directions
Directions
Chicken Piccata & Potato Gnocchi
1.5 lbs
1/2 cup
all-purpose flour
1 tablespoon
dry English mustard
4 tablespoons
butter
1
shallot, thinly sliced
3
garlic cloves, minced
1/2 cup
white wine*
1 cup
chicken stock
1
lemon, zested and juiced
16 oz
potato gnocchi
2 tablespoons
capers, drained
1/2 cup
heavy cream
1 teaspoon
salt, or to taste
1 teaspoon
black pepper
shaved parmesan, for garnish
chopped Italian parsley, for garnish
- Cut the chicken into bite-sized portions.
- Mix the flour with the dry mustard in a large bowl, toss the chicken pieces in mixture, and shake off any excess flour.
- Sauté the bites of chicken in a large skillet over medium-high heat in 2 tablespoons of melted butter until golden on each side, about 10 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, add the remaining butter and sauté the shallot and garlic until fragrant, about 1-2 minutes.
- Deglaze the skillet with white wine, chicken stock and the zest and juice of one lemon. (If you don't have wine or prefer not to use it, increase the chicken stock to 1 1/2 cups).
- While the skillet deglazes and the liquid reduces some, bring a large pot of water to a rolling boil. Cook the gnocchi until they float, about 4 minutes.
- Remove the gnocchi with a slotted spoon and add right to the skillet with the reduced liquid along with drained capers, heavy cream, cooked chicken, salt and pepper. Make sure to stir until all chicken and gnocchi are covered with sauce.
- Adjust salt and pepper if needed.
- Serve immediately with shaved parmesan and Italian parsley.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Bite-Sized Chicken Piccata With Potato Gnocchi
Jess Bentley
@SliceofJess
Yield: 6
00:05
Prep
00:20
Cook
00:25 Total Time
Ingredients
Directions
Chicken Piccata & Potato Gnocchi
1.5 lbs
1/2 cup
all-purpose flour
1 tablespoon
dry English mustard
4 tablespoons
butter
1
shallot, thinly sliced
3
garlic cloves, minced
1/2 cup
white wine*
1 cup
chicken stock
1
lemon, zested and juiced
16 oz
potato gnocchi
2 tablespoons
capers, drained
1/2 cup
heavy cream
1 teaspoon
salt, or to taste
1 teaspoon
black pepper
shaved parmesan, for garnish
chopped Italian parsley, for garnish
- Cut the chicken into bite-sized portions.
- Mix the flour with the dry mustard in a large bowl, toss the chicken pieces in mixture, and shake off any excess flour.
- Sauté the bites of chicken in a large skillet over medium-high heat in 2 tablespoons of melted butter until golden on each side, about 10 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, add the remaining butter and sauté the shallot and garlic until fragrant, about 1-2 minutes.
- Deglaze the skillet with white wine, chicken stock and the zest and juice of one lemon. (If you don't have wine or prefer not to use it, increase the chicken stock to 1 1/2 cups).
- While the skillet deglazes and the liquid reduces some, bring a large pot of water to a rolling boil. Cook the gnocchi until they float, about 4 minutes.
- Remove the gnocchi with a slotted spoon and add right to the skillet with the reduced liquid along with drained capers, heavy cream, cooked chicken, salt and pepper. Make sure to stir until all chicken and gnocchi are covered with sauce.
- Adjust salt and pepper if needed.
- Serve immediately with shaved parmesan and Italian parsley.
