Grilled chicken with silky pasta in a luxurious lemon cream parmesan sauce.
INGREDIENTS
2 chicken breasts cut in half lengthwise
1/2 teaspoon garlic powder
1 teaspoon lemon pepper seasoning see note
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic minced
1/2 cup chicken broth
1 tablespoon lemon juice
1 cup heavy/whipping cream
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
2 cups (packed) fresh baby spinach
Salt & pepper to taste
INSTRUCTIONS
Cut the chicken in half lengthwise so you have two thinner cutlets. Add garlic powder and lemon pepper to each side. If the lemon pepper seasoning you’re using doesn’t have salt, make sure to salt the chicken as well.
Put the oil and butter in a pan and heat it over medium-high heat for a few minutes. Sear the chicken for about 5 minutes per side, or until it’s golden and cooked through. Place the chicken on a dish. You can also tent with foil to keep warm.
Turn the heat down to medium, add the garlic, and cook for about 30 seconds.
Mix in the chicken broth and lemon juice and scrape up any brown bits from the bottom of the pan.
Add the gnocchi and cream. Give it a good stir and make sure the gnocchi is covered by the liquid. Let it bubble gently, uncovered, for 5–7 minutes, stirring every so often, or until the gnocchi is done and the sauce has thickened. Do not cook the gnocchi ahead of time. As the gnocchi cooks, it will give off starch, which will thicken the sauce. Don’t let the sauce get too thick, because it will get thicker as it cools (add a splash more broth if needed).
Take the pan off the stove and add the spinach and Parmesan cheese. Toss until the spinach is well mixed in and has started to wilt. Add the chicken and any juices from the plate back to the pan, and then spoon some sauce on top.
