I stole this recipe for Creamy Chicken Piccata with Gnocchi from yumandrun.com. This recipe is a delicious twist on classic Chicken Piccata. Chicken is seasoned and dredged in flour then browned. The sauce is started with sautéing garlic in a skillet with white wine before adding chicken broth, cream, lemon juice and capers. While the sauce cooks and thickens, boil the gnocchi in a saucepan. Then add the chicken to the sauce with the cooked gnocchi and serve. This dinner recipe has something for everyone to like.

The ingredients for this recipe are: 4 boneless, skinless chicken breasts, salt and pepper to taste, ½  cup all-purpose flour, 2 tbsp olive oil, 1 tbsp butter, 2 garlic cloves, ½ cup dry white wine, 1 cup chicken broth, ½ cup heavy cream, ¼ cup fresh lemon juice, ¼ cup capers, fresh parsley and 1 lb store-bought gnocchi

Season each chicken breast with salt and pepper, then dredge them lightly in flour, shaking off the excess. In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side.

Then cook until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

Then in the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, then pour in the white wine, scraping up any browned bits. Allow the wine to reduce by half.

Next add the chicken broth to the skillet and bring it to a simmer, then stir in the heavy cream, lemon juice, and capers. Continue simmering for 3-5 minutes until the sauce thickens slightly.

While the sauce is simmering, bring a pot of salted water to a boil and cook the gnocchi according to the package instructions. Once they float to the top, they’re ready. Drain and set aside.

Return the chicken to sauce.

Then add the cooked gnocchi and toss gently to coat.

Serve the chicken with the gnocchi and enjoy!

If you liked this recipe for Creamy Chicken Piccata with Gnocchi then you can try Chicken Piccata, Chicken Piccata with Spaghetti or Lemon Chicken Scallopini with Lemon Garlic Crema Sauce.

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Creamy Chicken Piccata with Gnocchi

This recipe is a delicious twist on classic Chicken Piccata. Chicken is seasoned and dredged in flour then browned. The sauce is started with sautéing garlic in a skillet with white wine before adding chicken broth, cream, lemon juice and capers. While the sauce cooks and thickens, boil the gnocchi in a saucepan. Then add the chicken to the sauce with the cooked gnocchi and serve.

Course Entree

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4 people

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• ½ cup all-purpose flour for dredging
• 2 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves minced
• ½ cup dry white wine
• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup fresh lemon juice from about 2 lemons
• ¼ cup capers drained
• Fresh parsley for garnish
• 1 lb store-bought gnocchi or homemade, if you prefer

Instructions

Prepare the Chicken

1. Season each chicken breast with salt and pepper, then dredge them lightly in flour, shaking off the excess. The flour helps create a nice golden crust when the chicken is cooked.

Cook the Chicken and Make the Sauce

1. In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the chicken breasts and cook for 5-7 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, then pour in the white wine, scraping up any browned bits. Allow the wine to reduce by half.

Cook the Gnocchi and Combine

1. While the sauce is simmering, bring a pot of salted water to a boil and cook the gnocchi according to the package instructions. Once they float to the top, they’re ready. Drain and set aside. Add the chicken broth to the skillet and bring it to a simmer, then stir in the heavy cream, lemon juice, and capers. Continue simmering for 3-5 minutes until the sauce thickens slightly.

Finish the Dish

1. Return the chicken breasts to the skillet and let them simmer in the sauce for 2-3 minutes. Add the cooked gnocchi and toss gently to coat. Garnish with fresh parsley and serve immediately.