Garlic and Parsley Butter Chicken with Gnocchi

• Meat

  • 3 Chicken breasts, boneless and skinless, about 1 lb

• Produce

  • 4 Garlic cloves
  • 1 cup Parsley, fresh

• Condiments

  • 1 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 lb Gnocchi

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 stick Butter, unsalted
  • 3/4 cup Heavy cream

Found on jocooks.com

Description

Directions

• Preheat oven to 425 F degrees.
• If your chicken breasts are too thick cut them in half crosswise. Season the chicken breasts with salt, pepper and smoked paprika on both sides.
• Heat the olive oil in a skillet. Add chicken breasts and cook on each side for about 5 minutes or until golden brown. The chicken may not yet be cooked through, but thats OK since well finish it off in the oven.
• In the meantime, add the butter, garlic, lemon juice, salt and pepper to your food processor and pulse for about 30 seconds or until the mixture is all crumbled up and there are no huge pieces of garlic anymore.
• Pour the heavy cream in the skillet with the chicken in it, then top each piece of chicken breast with about 1 to 2 tbsp of the garlic and parsley butter. If theres any garlic and parsley butter left, just add it to the skillet.
• Place the skillet in the preheated oven and bake for 20 minutes.
• In the meantime cook the gnocchi according to package instructions.
• Toss the gnocchi in the skillet with the chicken and serve warm.

Nutrition