Monday, January 12, 2009

Italian Chicken and Dumplings

Hello All!  I was excited all day about coming home to prepare this dish!  It was enjoyable to make and watch all the different components come together into one amazing dish.  This is a blend of gnocchi, pesto, chicken and mushrooms.  Nuff said!!

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  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound chicken tenderloins, diced into bite-sized pieces
  • Salt and freshly ground black pepper
  • 2 tablespoons butter, divided
  • 6 large white mushrooms, sliced
  • 1/2 cup shredded carrots, store bought
  • 2 ribs celery from the heart, very thinly sliced
  • 1 fresh bay leaves
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/4 cups chicken stock
  • 1 lemon, zested
  • 1/4 cup pesto
  • 1 package, whole-wheat gnocchi

Place a large pot of water on to boil for gnocchi.

Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 1 tablespoon butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in stock, slide the chicken back into the pot and simmer to allow sauce to thicken.

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Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add 1 tablespoon butter and the lemon zest; season lightly with salt and pepper. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.

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Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

Recipe courtesy of 30 Minute Meals

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