Ingredients
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olive oil
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4 chicken breasts
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1 -1 1/2 teaspoon garlic powder, combined with
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1 -1 1/2 teaspoon dried parsley, to sprinkle over breasts
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800 g gnocchi
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2 garlic cloves, crushed
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2 tablespoons dry white wine
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1 tablespoon lemon juice
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1 teaspoon instant chicken bouillon granules
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300 ml cream
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2 tablespoons fresh oregano, finely chopped
Instructions
- 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.