Italian: Lemon Gnocchi Chicken

Instructions:

1. Slice each chicken breast in half lengthwise to create thinner pieces, effectively doubling the number of pieces while reducing their thickness. Season them evenly with lemon zest, pepper, salt, garlic powder, and paprika.

2. Heat oil and butter in a skillet over medium-high heat. Once the pan is hot, sear the chicken on both sides. Then, reduce the heat to low and continue cooking until the internal temperature reaches 178 degrees Fahrenheit (81 degrees Celsius). Transfer the cooked chicken to a covered dish to keep warm.

   • After cooking the chicken, do not clean the skillet. Retain the flavors and juices left from the chicken in the skillet for the next cooking step. These remnants will add depth and richness to the sauce, enhancing the overall flavor profile of the dish.

3. In the same skillet, add minced garlic and a bit of olive oil. Sauté for about 1 minute. Add chicken bouillon, water, and lemon juice, using a spatula to scrape up any brown bits from the bottom of the pan.

4. Stir in heavy cream, gnocchi, spinach, shredded parmesan cheese, and sun-dried tomatoes. Allow the mixture to simmer gently, ensuring the gnocchi cooks through and the spinach wilts.

5. To thicken the sauce, mix a small amount of cornstarch with water to create a slurry. Stir this into the skillet.

6. Return the cooked chicken breasts to the skillet, mixing them with the creamy gnocchi. Then serve.