Crispy Chicken & Creamy Pesto Gnocchi

From a reel by Poggiolieats — watch the original

Ingredients

• 2–3 chicken breasts, pounded thin
• 1 cup flour
• 2 eggs, beaten
• 1 1/2 cups breadcrumbs
• 1/2 cup grated parmesan, for breading
• 2 tablespoons fresh parsley, chopped
• 1 package gnocchi
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup pesto
• 1/2 cup reserved gnocchi water
• 1 1/2 cups freshly grated parmesan
• 1 lemon
• Black pepper
• Salt
• Extra parsley, parmesan, and lemon juice for topping

Instructions

1. Pound the chicken breasts until thin. Prepare three separate bowls containing flour, beaten eggs, and a mixture of breadcrumbs, parmesan, and chopped parsley.
2. Dredge each chicken breast in flour, then the egg wash, and finally the breadcrumb mixture, pressing the crumbs onto the meat.
3. Heat olive oil in a pan over medium-high heat. Fry the chicken until golden brown and cooked through, then remove from the pan and let it rest before slicing.
4. Boil the gnocchi according to the package instructions. Before draining, reserve 1/2 cup of the cooking water.
5. In a separate pan, melt the butter with olive oil and sauté the minced garlic until fragrant.
6. Add the heavy cream to the pan and simmer until thickened. Stir in the pesto and add a small amount of the reserved gnocchi water to adjust the sauce consistency.
7. Add the cooked gnocchi to the sauce and toss to coat. Remove from heat and stir in lemon juice, black pepper, and parmesan.
8. Serve the gnocchi topped with the sliced chicken and garnish with extra parsley, parmesan, black pepper, and lemon juice.