- 1 tbsp oil from sun dried tomatoes
- 1 tbsp butter unsalted
- 1 lb chicken tenders
- salt and pepper to taste
- 3 cloves garlic minced
- 7 oz sun dried tomatoes drained, keep oil
- 1 1/2 cups milk
- 1/2 cup half and half
- 1/2 cup Parmesan cheese
- 2 tbsp milk
- 1 tbsp fresh parsley chopped
Cook the gnocchi (recipe below)Drain and set aside. Drain the oil from the sun dried tomatoes jar into a small bowl. Keep this to use in the recipe.
In a large skillet heat the butter and sun dried tomato oil over medium-high heat.
Add the chicken tenders to the skillet and season with salt and pepper. Cook the chicken on both sides until no longer pink inside and lightly golden brown. Transfer the chicken to a plate and set side.
If more oil is needed in your skillet, add additional sun dried tomato oil. Add the garlic and sun dried tomatoes to the skillet and saute for about 2 to 3 minutes until the garlic becomes aromatic and fragrant.
Add the milk, half and half and Parmesan cheese to the skillet. In a small bowl whisk the cornstarch with the 2 tbsp of milk and add this to the skillet as well. Stir or whisk in the sauce. The sauce will begin to thicken from the cornstarch. Cook for about a minute.
Stir in the gnocchi and add the chicken back to the skillet. Drizzle some of the sauce over the chicken, garnish with parsley and serve while warm.
- 400 g floury potatoes
- 50 g plain flour
Wash the potatoes, chop into 3cm chunks and cook in a large pan of boiling salted water for 12 minutes, or until tender.
Drain the potatoes and steam dry for 2 minutes, then return to the pan and mash well. Taste and season to perfection with sea salt and black pepper, then tip on to a clean work surface. Fill the empty pan with boiling kettle water and place on a high heat. Use your hands to scrunch the flour with the potato, then divide into 24 pieces. Squeeze each in your palm to compress, into little uneven gnocchi, then drop into the boiling water for 1 minute, or until they float.