Creamy Herb And Garlic Chicken Over Gnocchi - cooking recipe

Ingredients

olive oil
4 chicken breasts
1 - 1 1/2 teaspoon garlic powder, combined with
1 - 1 1/2 teaspoon dried parsley, to sprinkle over breasts
800 g gnocchi
2 garlic cloves, crushed
2 tablespoons dry white wine
1 tablespoon lemon juice
1 teaspoon instant chicken bouillon granules
300 ml cream
2 tablespoons fresh oregano, finely chopped

Preparation

Sprinkle combined garlic and parsley on both sides of all the breasts. Heat some olive oil in a large frying pan and cook chicken, uncovered, about 20 minutes or until cooked through.
Meanwhile pour some water in a pan add a little olive oil and bring to the boil.
While you are waiting for the water to boil, add a little oil to another saucepan, add garlic, cook, stirring, about 1 minute, Add wine to pan, to deglaze, evaporate all liquid, add lemon juice and the stock, stir.
Pour cream in and bring to the boil. Reduce heat to a simmer, simmer uncovered, about 5 Min's until sauce thickens slightly. (If you want it thicker just add a little cornstarch I prefer a more thin sauce when it is more like a pasta dish.) Stir in oregano, keep warm over a low heat while you cook the gnocchi.
Once the water is boiling add gnocchi and cook as per packet instructions, mine was only 3 minutes; drain.
While gnocchi is cooking remove breasts from pan, cut chicken into slices.
To Serve: Divide gnocchi among serving plates, top with sliced chicken, drizzle with sauce.