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✓ Easiest Way to Make Yummy Italian Olive Chicken and Peppered Gnocchi

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Italian Olive Chicken and Peppered Gnocchi. Italian Olive Chicken and Peppered Gnocchi This is a fresh and easy dinner to enjoy with family and friends alike anytime throughout the year! Roasted Red Pepper Gnocchi Recipe: Let's talk about what goes into this dish, how to streamline your cooking so that this is fast for you, and what tools you'll want to have handy! Italian Sausage: Cook this first in a large cast iron or any ovenproof skillet in a bit of olive oil, then drain it on a paper towel lined plate and get the same.

Italian Olive Chicken and Peppered Gnocchi Once browned, remove chicken to a separate plate and set aside. Return skillet to stove and heat remaining olive oil over medium-high heat. Cut chicken into bite sized pieces. You can have Italian Olive Chicken and Peppered Gnocchi using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Italian Olive Chicken and Peppered Gnocchi

  1. You need 4 of boneless skinless chicken breast.
  2. It's 1 of large egg.
  3. You need 1 Cup of Italian Bread Crumbs.
  4. You need 1 Package of Potato Gnocchi.
  5. You need of Extra Virgin Olive Oil.
  6. It's 4 Cloves of Fresh Chopped Garlic.
  7. Prepare 3-4 Sprigs of Fresh Thyme.
  8. You need 1 Cup of Fresh Basil chopped.
  9. You need 1 of Large Red Onion.
  10. It's 1 of Large Can Fire Roasted Tomatoes diced.
  11. Prepare 6-8 of Diced Roma Tomatoes.
  12. Prepare 1 Can of Pitted Black Olives.
  13. You need 1.5 Cups of Cabernet or Dry Red Wine.
  14. Prepare of Cracked Black Pepper.
  15. It's of Coarse Ground Sea Salt.
  16. You need of Fresh Grated Asiago.

Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Make roux: Meanwhile, while chicken is cooking, melt butter in medium saucepan over medium heat. Make béchamel sauce: While whisking vigorously pour in milk then continue to whisk vigorously to smooth any lumps.

Italian Olive Chicken and Peppered Gnocchi step by step

  1. For Sauce: Dice onion and garlic. Coat bottom of a large stock pot with EVOO. On Medium High heat add onions, garlic, and wine. Cook 8-10 minutes until onions are translucent. Add diced tomatoes, chopped basil, thyme sprigs. Reduce heat to simmer. Halve olives and add to sauce. Allow to simmer for an hour on low heat. Salt to taste..
  2. For Chicken: Preheat Oven to 375 degrees. In a bowl, wisk egg. Dip each chicken breast to coat with egg then coat with bread crumbs. Sprinkle with Salt and Pepper. Grease baking sheet with EVOO, place chicken on sheet and bake for 45 minutes. (Depending on size of chicken breast) Once done remove from pan into a hot oiled skillet and cook for another 3-5 minutes each side. This adds a much needed crunch factor..
  3. For Gnocchi: Prepare Gnocchi as directed on package. (Boiled normally). Transfer prepared Gnocchi to a hot oiled skillet. While frying Gnocchi add salt and pepper. Pepper to taste. Remove from heat when golden on one or both sides..
  4. Serve Chicken over top Peppered Gnocchi, top with Red Sauce. Sprinkle fresh asiago for the finishing touch. Pair with a mellow Chianti and enjoy!.

Season with salt and pepper to taste. While whisking constantly, cook until mixture thickens. Dip chicken into the breadcrumb mixture to coat evenly. Heat oil in a large skillet over medium-high heat until hot and shimmering. Remove from the oven and set aside.

Tag : gnocchi, italian
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