- 4
Ingredients
- 4 skinless, boneless chicken breasts (1-1/2 - 2 lbs) (maybe flatten them or cut them in half - they took longer to cook than the recipe stated)
- Kosher salt and freshly ground pepper
- 1-1/4 tsp chopped fresh thyme
- 1 tsp paprika
- 3 Tbsp unsalted butter
- 1 small onion, chopped
- 2 stalks celery, thinly sliced
- 1 carrot, finely chopped
- 1/2 c low-sodium chicken broth
- 1 package potato gnocchi (17.5 oz)
- 1/2 c frozen peas
- 1/4 c heavy cream
Preparation
Step 1
Preheat the oven to 425º. Season the chicken generously with salt and pepper and sprinkle with 1 tsp thyme and the paprika.
Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes.
Meanwhile, melt the remaining 2 Tbsp butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining 1/4 tsp thyme and a pinch each of salt and pepper.
Cook, stirring, until the vegetables are softened, about 5 minutes.
Add the chicken broth and 3/4 c water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes.
Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi.
From Food Network Magazine, November 2017