When our weeknight dinners start to feel a little snoozy, we activate our go-to formula for supper success: Start with a dish you love, then add something new.
Ingredients
- 3
boneless, skinless chicken breasts (about 1 1/2 lb. total), halved horizontally, or 6 chicken cutlets
-
Kosher salt
-
Freshly ground black pepper
- 1/4 c.
all-purpose flour
- 4 tbsp.
(1/2 stick) unsalted butter
- 2 tbsp.
extra-virgin olive oil
- 4
cloves garlic, finely chopped
- 1/2 c.
dry white wine, such as Sauvignon Blanc
- 1 3/4 c.
low-sodium chicken broth
- 1/2 c.
heavy cream
- 2 tbsp.
drained capers
- 3
medium lemons, 1 zested and juiced, 1 juiced, 1 sliced into rounds
- 1
(17-oz.) package gnocchi
-
Chopped fresh parsley leaves, for serving
Description
- Step 1Season chicken on both sides with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Dredge chicken in flour.
- Step 2In 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.
- Step 3Reduce 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.
- Step 4Add 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.
- Step 5Bring 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. 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.
