NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Potato gnocchi

1 cup Sliced cremini mushrooms

0.5 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

4 whole Fresh sage leaves

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Shaved parmesan cheese

PREPARATION

• 1

  Season the chicken breast with half of the salt and pepper, then pan-sear in olive oil over medium-high heat until golden and cooked through.

• 2

  Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain and set aside.

• 3

  In the same skillet used for the chicken, sauté the sliced mushrooms until they are browned and tender.

• 4

  Add the grass-fed butter, minced garlic, and fresh sage leaves to the skillet, cooking until the butter begins to foam and smell nutty.

• 5

  Slice the cooked chicken and toss it back into the skillet along with the gnocchi, stirring to coat everything in the sage butter sauce.

• 6

  Serve the dish immediately topped with shaved parmesan cheese and the remaining salt and pepper.