Recipe Details

Ingredients

• 3 

  boneless, skinless chicken breasts (about 1 1/2 lb. total), halved horizontally, or 6 chicken cutlets 

• Kosher salt

• Freshly ground black pepper

• 1/4 c. 

  all-purpose flour

• 4 tbsp. 

  (1/2 stick) unsalted butter

• 2 tbsp. 

  extra-virgin olive oil

• 4 

  cloves garlic, finely chopped

• 1/2 c. 

  dry white wine, such as Sauvignon Blanc

• 1 3/4 c. 

  low-sodium chicken broth

• 1/2 c. 

  heavy cream

• 2 tbsp. 

  drained capers

• 3 

  medium lemons, 1 zested and juiced, 1 juiced, 1 sliced into rounds

• 1 

  (17-oz.) package gnocchi

• Chopped fresh parsley leaves, for serving

Description

1. Step 1Season chicken on both sides with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Dredge chicken in flour.
2. Step 2In large skillet over medium-high heat, heat butter and oil until butter is melted. Working in batches, add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to a plate.
3. Step 3Reduce heat to medium. Cook garlic, stirring frequently, until fragrant and light golden, about 1 minute. Add wine and simmer, stirring occasionally, until almost reduced, 2 to 4 minutes.
4. Step 4Add broth, scraping up any brown bits on bottom of pan, then slowly stir in cream. Stir in capers, 3 tablespoons lemon juice, and 2 teaspoons lemon zest; season with salt and pepper, if needed. Add gnocchi and toss to coat in sauce.
5. Step 5Bring to a boil over high heat, then reduce heat to medium-high and simmer, stirring frequently, until gnocchi is tender, 8 to 10 minutes; season with salt and pepper. Return chicken to skillet, turning to coat in sauce. Cook until chicken is warmed through, about 2 minutes more. Top with lemon rounds and parsley.