Sauteed Chicken with Mushroom Gnocchi recipe

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Ingredients

1 stick butter
1 (8 ounce) package baby bella mushrooms, stemmed
3 skinless, boneless chicken breasts, cut into small pieces
½ cup Marsala wine
1 tablespoon minced onion
1 cube chicken bouillon
1 teaspoon all-purpose flour
1 teaspoon garlic salt
1 teaspoon crushed red pepper
kosher salt and ground black pepper to taste
1 (16 ounce) package fresh mushroom gnocchi
½ cup heavy cream

Nutrition Info

646.7 calories
carbohydrate: 29.7 g
cholesterol: 175.1 mg
fat: 44.9 g
fiber: 2.1 g
protein: 24.6 g
saturatedFat: 27.1 g
servingSize: -
sodium: 1152.5 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add chicken, Marsala wine, onion, bouillon cube, flour, garlic salt, crushed red pepper, salt, and pepper, simmer for 10 minutes. Add gnocchi and heavy cream, simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

I threw this one-skillet recipe together with what I had available in the fridge and my family loved it! So quick and easy! Serve with grated Parmesan cheese.

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