Chicken in Creamy Sauce with Sun-Dried Tomatoes and Gnocchi
Recipe for a rich, creamy sauce with sun-dried tomatoes, spinach, chicken and gnocchi.
Servings 4 people
Ingredients
Pan-fried chicken breast
- 4 chicken breasts, or approx. 600 g
- 100 ml plain flour
- 25 g butter
- 2-3 tbsp oil from the sun-dried tomatoes
- Salt and pepper
Creamy sauce with sun-dried tomatoes
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 140 g sun-dried tomatoes, drained weight - keep the oil
- 100 g fresh spinach
- 1 handful fresh basil leaves
- 250 ml whipping cream (38% fat)
- 150 ml stock
- 1/2 lemon, juice of
- 75 g Parmesan, finely grated
- 400 g gnocchi
- Salt and pepper
- Fresh basil, to garnish
Instructions
- Season the chicken breasts with salt and pepper, then turn them in the flour.
- Melt the butter in a frying pan and add a couple of tablespoons of the oil from the sun-dried tomatoes. Fry the chicken until cooked through and golden on both sides.Set the chicken aside on a plate with a piece of foil over it.
- In the same pan, add the onion, garlic and sun-dried tomatoes, - and fry until the onion is translucent.If the sun-dried tomatoes are whole, cut them into strips before adding them to the pan.
- Pour in the stock and the cream and let the sauce bubble for a couple of minutes, then add the Parmesan and stir it into the sauce.Let the sauce simmer for about 5 minutes more, or until it thickens slightly and comes together.
- Add the spinach and fresh basil and stir until wilted.Season the sauce to taste with salt, pepper and freshly squeezed lemon juice.
- Cook the gnocchi as directed on the packet, then lift them out with a slotted spoon and fold them into the sauce in the pan.
- Return the chicken breasts to the sauce in the pan and warm through for a couple of minutes, - then top the dish with fresh basil and freshly ground pepper.