Ingredients:

  • 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch medallions
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 0.5 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 1 lb Potato gnocchi
  • 3 cloves Garlic, minced
  • 2 large Shallots, finely diced
  • 2 cups Baby spinach, packed
  • 0.5 cup Dry white wine
  • 1 cup Heavy cream
  • 1 large Lemon, zested and juiced
  • 0.5 cup Freshly grated Parmesan cheese
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Pat chicken medallions dry. Toss with smoked paprika, oregano, sea salt, and black pepper until evenly coated.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes per side until a deep mahogany crust forms. Remove chicken from the pan and set aside.
  3. In the same skillet, sauté the diced shallots and minced garlic for 2 minutes until translucent and fragrant.
  4. Deglaze the pan with white wine, scraping up the browned bits (fond) from the bottom. Allow the liquid to reduce by half. Let the wine simmer for 2 minutes until it has reduced by half.
  5. Stir in the heavy cream and the potato gnocchi. Bring the mixture to a gentle simmer. Cook for about 5 minutes until the gnocchi are tender and the sauce has thickened slightly.
  6. Add the baby spinach to the pan. Fold them in gently until the leaves have wilted into the sauce. This should only take about 1 minute.
  7. Stir in the lemon zest, the juice of the lemon, and freshly grated Parmesan cheese. Whisk or stir until the cheese is fully melted and the sauce is velvety.
  8. Return the cooked chicken medallions to the pan, along with any juices that collected on the plate. Toss everything together until the chicken is heated through and coated in the lemon cream.
  9. Turn off the heat. Sprinkle the chopped fresh parsley over the top until the green pops against the golden sauce. Serve immediately while the sauce is at its peak creaminess.