Sundried Tomato Chicken and Gnocchi

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Ingredients

• 1 16oz pkg gnocchi
• 1½ lb boneless chicken thighs
• salt and pepper
• 3 T butter, separated into 2T and 1T
• 1 shallot or small onion, diced
• ½ c sun dried tomato halves
• 1 T tomato paste
• 3 garlic cloves
• 2 t fresh thyme, or ¼ t dry
• 3 T flour
• 1¾ c chicken broth
• ¼ c white wine
• ½ c half and half
• spinach or kale
• ½ c grated parmesan

Instructions

1. Step 1

   Season chicken with salt and pepper. Dice onion/shallot.

2. Step 2

   Heat large 12" cast iron skillet over medium heat. Add 2 T butter. Cook chicken, ~4-5 min per side until cooked through. Remove onto a plate.

3. Step 3

   Preheat oven 400F. Begin boiling a pot of salted water and cook gnocchi according to package directions.

4. Step 4

   Melt remaining 1 T butter in skillet. Add onion/shallot and cook until tender. Add garlic, sun dried tomatoes, tomato paste, thyme, until fragrant, ~1 minute.

5. Step 5

   Whisk in flour until lightly browned, ~1 minute.

6. Step 6

   Whisk in chicken broth and wine until thickened, 3-5 minutes. Continuously stir.

7. Step 7

   Stir in half and half until thickened, ~1-2 minutes. Season with salt and pepper to taste at this point.

8. Step 8

   Stir in gnocchi and spinach/kale until the leafy green has wilted, ~1-2 min.

9. Step 9

   Return and nestle chicken back into the skillet. Cover with parmesan. Bake 10-12 min until bubbly.

Tags

• Entree