Lemon Chicken with Cauliflower & Spinach Gnocchi
This recipe is an adaptation of something my stepdad would make for my sister and I on a regular basis when we were kids. Our local grocer, Publix, has many free and relatively simple recipes which is where this one originated from. For the original recipe, click here. I decided to modify this recipe and serve it over Green Giant Cauliflower Gnocchi (Spinach flavored) to incorporate more vegetables and make it even easier to prepare.
This recipe is family friendly, delicious, and super easy to whip up after a long day. Not to mention it tastes delicious! The lemon and capers add a bit of an unexpected tanginess to this dish that will leave you wanting more.
1/4 cup flour
1 tsp seasoned salt
1 large ziplock bag
1 lb chicken tenders
1/4 cup butter
4 cloves minced garlic
2 tbsp capers
juice of 1 lemon
1/2 cup white wine (or low sodium chicken broth)
1/4 cup heavy whipping cream (disregard for a dairy free option)
Place flour and seasoned salt in large ziplock bag. Shake to mix. Cut chicken tenders into 1 inch pieces (about 3 - 4 pieces per tender). Add chicken to bag and shake to coat in the flour/salt mixture.
Place butter and garlic in a sauté pan and swirl to coat. Once melted, add chicken to pan, cook until brown and no longer pink. In a separate bowl now begin to prepare your Cauliflower Gnocchi according to package directions.
Stir capers into chicken and cook for 2 minutes, stir often to blend flavors. Add lemon juice, wine, and heavy cream (if using). Reduce heat to low and let simmer for 3 - 4 more minutes.
Serve chicken over prepared gnocchi and top with parmesan cheese (if desired).
Monica's Test Kitchen Tips:
Omit the heavy cream if going for a dairy free (and lower fat) option
When I make this I typically have leftover sauce so feel free to keep up to a week in the refrigerator and serve over noodles, raviolis, roasted chicken breasts, etc.
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