Name: Lemon-caper chicken gnocchi skillet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 3 oz shelf-stable potato gnocchi; 1 1/4 tsp all-purpose flour; 1 tsp extra virgin olive oil; 1 tsp salted butter; 1/4 cup reduced-sodium chicken broth; 2 tbsp lemon juice; 1/2 tsp lemon zest; 1 tbsp capers, drained; 2 cloves garlic, minced; 1/4 tsp salt; 1/4 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

440 calories

Protein: 45g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 5 min

In a bowl, toss the chicken pieces with the flour, salt, and half the pepper. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken in one layer and cook for 4 minutes until golden on the bottom. Turn and cook for 2 minutes more, then transfer the chicken to a plate.
Add the gnocchi to the same skillet in a single layer. Cook for 3 minutes, stirring occasionally, until lightly golden.
Return the chicken to the skillet. Add the broth, lemon juice, lemon zest, capers, and garlic. Cover the pan and simmer for 4 minutes until the gnocchi are tender and the chicken is cooked through. Done when opaque in the center, 165°F.
Remove the lid. Cook for 1 minute more to thicken the sauce slightly. Remove from the heat and stir in the butter, parsley, and the remaining pepper until the sauce is glossy. Serve immediately.

Nutrition

Ingredients

Instructions

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