Ingredients
Serves 2
- 2 Chicken breasts,
- 1 tbsp Plain flour
- 1 tbsp Olive oil
- 1 onion, sliced
- 2 cloves Garlic, chopped
- 2 tsbp red pesto
- 150g button mushroom
- 1 tsp dried mix herbs
- 150 ml cream
- 200 ml Chicken stock
- 1 dash Worcester sauce, optional
- 50 g Parmesan cheese, Grated
- 1 tbsp parsley
- Sea salt and freshly ground black pepper
- 200g gnocchi, ready to cook
Method
- Prepare the chicken and toss then both in the flour. Toss and tap lightly to remove excess flour. Keep aside on a plate.
- In the meantime, over medium high heat, warm a sauté pan and drizzle the oil. Add the chicken skin side on the base of the pan to colour. Leave for 2-3 minutes until lightly coloured then turn and colour for a further 2-3 minutes. Remove the chicken from the pan on a small plate aside and prepare the sauce.
- In the same pan, over medium heat, add the onion, garlic, mushrooms, herbs.
- Cook for two minutes or so to soften the vegetables then stir in the cream, stock, pesto, Worcester sauce. Season well with salt and pepper. Reduce the heat to low and place the chicken back in the sauce.
- Cover with a lid on the pan and simmer for 5-8 minutes until the chicken is fully cooked. If the sauce is splitting, add a drop of stock and stir to re-homogenise the sauce.
- In the meantime, over high heat, in a second saucepan, add the gnocchi's in salted boiling water and cook accordingly to the package instruction. Usually until the gnocchi are popping at the surface.
- Lift each gnocchi one at the time into the creamy chicken sauce.
- Remove the pan from the heat, sprinkle over parsely, parmesan and black pepper and serve immediately.
