Creamy Tarragon Chicken with Buttered Herb Gnocchi
Velvety Tarragon-Infused Chicken Nestled on Pillowy Herbed Gnocchi
Ingredients:
4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tablespoons olive oil
2 tablespoons butter, divided
1 medium onion, finely diced
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons fresh tarragon, chopped (plus extra for garnish)
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper to taste
1 lb potato gnocchi
2 tablespoons butter
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Directions:
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside.
In the same skillet, melt 1 tablespoon of butter. Add the diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan.
Reduce heat to medium-low and stir in heavy cream, chopped tarragon, Dijon mustard, lemon zest, and lemon juice. Simmer for 5-7 minutes until the sauce begins to thicken.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (usually 2-3 minutes or until they float to the surface). Drain well.
In a separate large skillet, melt 2 tablespoons of butter over medium heat. Add the cooked gnocchi and toss to coat in the butter. Cook for 2-3 minutes until gnocchi begins to turn golden on the edges.
Add parsley, chives, garlic powder, and Parmesan cheese to the gnocchi. Toss gently to combine and remove from heat.
Return the chicken to the tarragon cream sauce and simmer for an additional 2-3 minutes to reheat the chicken and allow it to absorb some of the sauce.
Serve the creamy tarragon chicken over the buttered herb gnocchi.
Garnish with additional fresh tarragon and a sprinkle of freshly ground black pepper.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 650 kcal | Servings: 4 servings