Creamy Herb and Garlic Chicken over Gnocchi

READY IN: 35mins




  • Sprinkle combined garlic and parsley on both sides of all the breasts. Heat some olive oil in a large frying pan and cook chicken, uncovered, about 20 minutes or until cooked through.
  • Meanwhile pour some water in a pan add a little olive oil and bring to the boil.
  • While you are waiting for the water to boil, add a little oil to another saucepan, add garlic, cook, stirring, about 1 minute, Add wine to pan, to deglaze, evaporate all liquid, add lemon juice and the stock, stir.
  • Pour cream in and bring to the boil. Reduce heat to a simmer, simmer uncovered, about 5 Min's until sauce thickens slightly. (If you want it thicker just add a little cornstarch I prefer a more thin sauce when it is more like a pasta dish.) Stir in oregano, keep warm over a low heat while you cook the gnocchi.
  • Once the water is boiling add gnocchi and cook as per packet instructions, mine was only 3 minutes; drain.
  • While gnocchi is cooking remove breasts from pan, cut chicken into slices.
  • To Serve: Divide gnocchi among serving plates, top with sliced chicken, drizzle with sauce.