Creamy Chicken, Sundried Tomato and Kale Gnocchi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 180c fan.

Step 2

2. Cook gnocchi as per packet instructions, drain well.

Step 3

3. In a large, oven-safe skillet heat the olive oil and 2 tbsp butter over medium-high heat.

Step 4

4. Season the chicken generously with salt and pepper on both sides then add it to the skillet skin side down and sear it for 4 minutes until golden. Flip and sear the other side for another 4 minutes. Transfer the chicken to a plate.

Step 5

5. Turn the heat down to a medium and melt remaining 3 tablespoons butter.

Step 6

6. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes.

Step 7

7. Add garlic, oregano, thyme and red pepper flakes. Cook until fragrant, 1 minute.

Step 8

8. Whisk in flour until lightly browned, about 1 minute.

Step 9

9. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes.

Step 10

10. Stir in cream, sun-dried tomatoes, and 15g Parmesan cheese and cook down for 1-2 minutes.

Step 11

11. Season with salt and pepper, to taste. Add white wine vinegar.

Step 12

12. Stir in gnocchi and kale until wilted, about 1-2 minutes.

Step 13

13. Return chicken to the skillet; sprinkle with remaining Parmesan.

Step 14

14. Place into oven and bake until bubbly, about 15 minutes.

Step 15

15. Serve immediately with chopped parsley.