Name: Creamy herb and garlic chicken with gnocchi
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 x 200g chicken breast fillets; 500 gram fresh gnocchi; 2 clove garlic, crushed; 300 millilitre cream; 1 tablespoon lemon juice; 2 tablespoon finely chopped fresh oregano

Ingredients

1 tablespoon olive oil

4 x 200g chicken breast fillets

500 gram fresh gnocchi

2 clove garlic, crushed

300 millilitre cream

1 tablespoon lemon juice

2 tablespoon finely chopped fresh oregano

Method

1.Heat half the oil in large frying pan; cook chicken, uncovered, about 15 minutes or until cooked through.

2.Meanwhile, cook gnocchi in large saucepan of boiling water, uncovered, until just tender; drain.

3.Heat remaining oil in same frying pan; cook garlic, stirring, 1 minute. Add cream and juice; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until mixture thickens slightly. Remove from heat; stir in oregano.

4.Slice chicken into thick pieces. Divide gnocchi among serving plates, top with chicken, drizzle with sauce.

Gnocchi, Italian “dumplings” made of potato, semolina or flour, are simple to prepare at home, but when you’re pressed for time, they can be purchased in the fresh pasta section of most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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