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"It's that time of year when you really want comfort food and you want simple food," says Rach. "This is that type of dinner." She sautes boneless, skinless chicken breasts and thighs and serves them tossed with store-bought gnocchi, spinach and Parm in a creamy Marsala sauce. YUM!
Place porcini in small pot in broth or stock or water and soften to plump and reconstitute over medium-low heat.
Heat water for gnocchi.
Heat a large, deep cast-iron skillet over medium-high heat.
Pat chicken dry, slice on bias and season with salt and pepper. Heat 3 tablespoons olive oil to coat pan and brown the chicken, in 2 batches if necessary due to pan size, and remove to tray.
Heat remaining EVOO, 3 turns of the pan, add the sliced mushrooms and brown them. Add shallots, garlic, thyme, salt and pepper and stir 2 minutes. Add Marsala or white wine, reduce by half and slide back in the chicken and reconstituted porcini mushrooms and most of the liquid. Stir in the cream and nutmeg, then wilt in the spinach and reduce heat to low.
Cook gnocchi in salted water until they float.
Use a spider or slotted spoon or drain gnocchi. Add to pan with chicken and combine, then toss with cheese and lemon juice and serve.