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Pillowy-soft gnocchi combined with tender chicken in a creamy piccata sauce makes a wonderful one-pot dinner that your family will be asking for time and again!
I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.
For this recipe, I used my Close & Cut, Citrus Juicer & Zester and Signature Nonstick Sauté & Steam Pan
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Let’s jump right in!
Ingredients
- 3 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 tbsp. unsalted butter
- 2 tbsp. extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1/2 cupdry white wine, such as Sauvignon Blanc
- 1 3/4 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp. drained capers
- 2 medium lemons, 1 zested and juiced
- 1 medium lemon, sliced into rounds
- 1 (17-oz.) package gnocchi
- Chopped fresh parsley leaves, for serving
Directions
Peel and chop garlic. Zest and juice one lemon; juice second lemon, and slice third lemon into thin rounds. Set aside.
Slice chicken breasts in half; season both sides with salt and pepper. Dredge chicken in flour.
In large skillet over medium-high heat, heat butter and oil until butter is melted. Working in batches, add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to a plate.
Reduce heat to medium. Cook garlic, stirring frequently, until fragrant and light golden, about 1 minute. Add wine and simmer, stirring occasionally, until almost reduced, 2 to 4 minutes.
Add broth, scraping up any brown bits on bottom of pan, then slowly stir in cream. Stir in capers, 3 tablespoons lemon juice, and 2 teaspoons lemon zest; season with salt and pepper, if needed. Add gnocchi and toss to coat in sauce. Bring to a boil over high heat, then reduce heat to medium-high and simmer, stirring frequently, until gnocchi is tender, 8 to 10 minutes; season with salt and pepper, if desired.
Return chicken to skillet, turning to coat in sauce. Cook until chicken is warmed through, about 2 minutes more. Top with lemon rounds and parsley. Serve immediately.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Creamy Chicken Piccata With Gnocchi – Delish (Video)
Equipment
Ingredients
- 3 boneless skinless chicken breasts sliced in half
- kosher salt
- Freshly Ground Black Pepper
- ¼ cup all-purpose flour
- 4 tbsp butter
- 2 tbsp extra virgin olive oil
- 4 cloves garlic chopped
- ½ cup white wine dry, such as Sauvignon Blanc
- 1 ¾ cup chicken broth
- ½ cup heavy cream
- 2 tbsp capers drained
- 2 medium lemons 1 zested AND juiced, 1 juiced
- 1 medium lemon sliced into thin rounds
- 17 ounce gnocchi
- Flat Leaf parsley chopped, for garnish
Instructions
- Peel and chop garlic. Zest and juice one lemon; juice second lemon, and slice third lemon into thin rounds. Set aside.
- Slice chicken breasts in half; season both sides with salt and pepper. Dredge chicken in flour.
- In large skillet over medium-high heat, heat butter and oil until butter is melted. Working in batches, add chicken to skillet and cook until golden brown,about 2 minutes per side. Transfer chicken to a plate.
- Reduce heat to medium. Cook garlic, stirring frequently, until fragrant and light golden, about 1 minute. Add wine and simmer, stirring occasionally, until almost reduced, 2 to 4 minutes.
- Add broth, scraping up any brown bits on bottom of pan, then slowly stir in cream. Stir in capers, 3 tablespoons lemon juice, and 2 teaspoons lemon zest; season with salt and pepper, if needed. Add gnocchi and toss to coat in sauce.
- Bring to a boil over high heat, then reduce heat to medium-high and simmer, stirring frequently, until gnocchi is tender, 8 to 10 minutes; season with salt and pepper, if desired.
- Return chicken to skillet, turning to coat in sauce. Cook until chicken is warmed through, about 2 minutes more. Top with lemon rounds and parsley. Serve immediately.
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