Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Ingredients
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Chicken
1 teaspoon butter
2 teaspoons olive oil
2 (8 ounce) skinless, boneless chicken breasts
1 teaspoon Italian seasoning
salt and freshly ground black pepper to taste
Gnocchi
2 teaspoons butter
1 pound gnocchi
Vegetables
2 cups bite-sized broccoli florets
1 zucchini, sliced into thin ribbons
1 yellow squash, cut into half moons
1/2 cup quartered mushrooms
1/4 teaspoon Italian seasoning
2 cloves garlic, minced
1/4 cup diced red bell pepper
Cream Sauce
2 teaspoons butter
2 tablespoons minced shallot (about 1 shallot)
1 cup chicken broth
3/4 cup half-and-half
1/4 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice, or more to taste
Directions
Heat oil and butter in a heavy skillet over medium heat. Slice chicken breasts in half horizontally to create thin breasts. Sprinkle with seasonings.
Place chicken in the skillet and cook until golden brown on each side, about 4 minutes. Remove chicken to a plate and keep warm.
In the same skillet, melt butter. Add gnocchi and season with salt and pepper. Cook until gnocchi is golden, 6 to 7 minutes. Remove gnocchi to a bowl.
Add broccoli, zucchini, squash, mushrooms, and bell pepper and season with Italian seasoning. Saute until vegetables are crisp and tender, 5 to 7 minutes, depending on the thickness of the vegetables. Add minced garlic during the last 45 seconds; quickly saute until fragrant. Remove vegetables to the same bowl with gnocchi.
Melt 2 teaspoons butter in the same skillet; and cook shallot until softened and fragrant, about 3 minutes. Pour in chicken broth, half-and-half, and heavy cream. Whisk in flour, and cook, whisking to prevent lumps, until thickened, about 3 minutes. Squeeze in lemon juice to taste.
Combine gnocchi and vegetables with cream sauce, and top with cooked chicken.