Chicken And Gnocchi Skillet

Instructions

1. Dump breadcrumbs onto a plate or in a shallow dish, and dredge the chicken through the breadcrumbs.  The chicken should have enough chicken goo on it naturally to make the breadcrumbs stick, but if you would prefer you could use egg or buttermilk to help with this. 
2. In a large deep skillet on medium-high heat, warm two tablespoons of olive oil.  Toss your chicken dudes in there and crisp them up. Tenderloins are pretty small and should really only need a couple of minutes on each side, but cook them until they are cooked through.  Remove from the pan and set aside for later.
3. If there isn't a lot of oil left in the pan after our rousing chicken adventure, then toss a bit more in there and allow it to warm.  Add the garlic, onion, and carrots and sautee for two to three minutes or until the onions begin to look clear. 
4. Add the chicken stock, bring to a boil. 
5. Add your gnocchi, and cook in the chicken stock for 3-5 minutes stirring frequently. 
6. Pour the heavy cream in and mix until well combined.  Return the skillet to a boil. 
7. Slowly stir in the parmesan.  It should cause the sauce to thicken.  If the sauce still seems super soupy, you can thicken it with a little cornstarch/water mix, but keep in mind that this will thicken as it cools. 
8. Add the chopped spinach and remove from heat. 
9. Plate the Gnocchi skillet deliciousness and add two tenderloins on top!  Put some parm over that (measure with your heart.)

Wanna try the soup? Chicken and Gnocchi Soup

Finish this meal off with one of our delicious Desserts