Chicken Marsala Gnocchi
Ingredients
The Gnocchi
-
16
ounces
gnocchi
-
4
tablespoons
extra virgin olive oil
-
1
pound
boneless, skinless chicken breasts
-
2
tablespoons
all-purpose flour
-
6
tablespoons
butter
-
8
ounces
brown mushrooms
-
2
tablespoons
shallot
-
1
cup
marsala wine
-
1
cup
chicken stock
-
2
tablespoons
Italian flat-leaf parsley
The Seasoning and Cooking Oils
-
1 ½
teaspoons
kosher salt
-
1
teaspoon
freshly ground black pepper
-
2
tablespoons
canola oil
Instructions
- Preheat the oven to 425°F and prepare the chicken by trimming excess fat and cutting it into bite-sized chunks.
- Season the chicken with salt, pepper, and flour, then cook in a skillet with oil and butter until golden brown.
- On a sheet pan, drizzle the gnocchi with olive oil and salt, then roast for 5-7 minutes until slightly crispy.
- In the same skillet, melt butter and sauté mushrooms and shallots until softened.
- Add marsala wine and chicken stock to the skillet, bring to a boil, then reduce heat and stir in remaining butter.
- Combine the cooked chicken and roasted gnocchi with the sauce, cooking until the sauce reduces by half.
- Adjust seasoning with salt and pepper, and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
410
Total fat
28g
Total carbohydrates
11g
Total protein
19g
Sodium
835mg
Cholesterol
80mg
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