Ultimate Creamy Chicken Piccata Gnocchi

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 1head broccoli
• 1bunch parsley
• 1pcs lemon
• 1pcs chicken-style stock cubes
• 10g capers
• 300g free-range chicken breast fillet
• 250ml cream
• 400g gnocchi
• 50g baby spinach leaves
• 125ml (½ cup) boiling water
• 15ml olive oil
• 15ml plain flour
• 5ml dijon or wholegrain mustard

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the gnocchi. Thinly slice the onion. Crush or finely chop the garlic. Coarsely chop the broccoli stem, then cut the head into small florets. Finely chop the parsley, including the stems. Juice half the lemon*. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Make crisp capers
   Drain the capers and pat dry with paper towel (not everyone loves capers; you can leave them out, or serve them at the table, if you prefer). Heat 2 tsp olive oil in a medium deep frypan over high heat. Carefully add the capers and cook, stirring regularly, for 1-2 mins until crisp. Remove from the pan using a slotted spoon and reserve the pan.
3. Step 3 — Brown chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper. Put 1 tbs flour in a shallow dish. Dust the chicken with the flour and shake off the excess. Heat 2 tsp olive oil in the reserved pan over medium-high heat. Cook the chicken for 2-3 mins each side until golden and almost cooked through. Remove from the pan.
4. Step 4 — Make cream sauce
   Heat the same pan over medium-high heat. Cook the onion, garlic and half the parsley, stirring regularly, for 4 mins or until softened. Add the stock, cream and 1 tsp dijon mustard and bring to a simmer. Cook, stirring regularly, for 5 mins or until slightly reduced.
5. Step 5 — Cook gnocchi and broccoli
   Meanwhile, add the gnocchi and broccoli to the pan of boiling water (make sure the water is at a rapid boil). Stir to separate the gnocchi, then return to the boil and cook for 3 mins. Put the spinach in a colander, then drain the gnocchi and broccoli over the spinach to wilt.
6. Step 6 — Get ready to serve
   Add the chicken and any resting juices to the cream sauce and cook for 2 mins or until the chicken is cooked through. Remove chicken from the pan. Stir 2 tsp lemon juice* into the sauce, then stir in the gnocchi mixture. Season with salt and pepper. Divide the gnocchi mixture and chicken among bowls. Scatter with capers and remaining parsley to serve.

Allergens

Gluten, Wheat, Sulphites, Milk