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Meals In Minutes!

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Garlic & Rosemary Chicken

With Confit Butter Tomato Sauce and Gnocchi

25 2
Garlic & Rosemary Chicken | DonalSkehan.com, With Confit Butter Tomato Sauce and Gnocchi

family

Garlic & Rosemary Chicken

With Confit Butter Tomato Sauce and Gnocchi

Saturday, October 6, 2018
US / METRIC

2 garlic cloves, crushed

Pinch of sea salt

2 rosemary sprigs, leaves stripped

Pared zest of 1/2 lemon

2 chicken breast fillets

2 tbsp olive oil

300g cherry tomatoes

Good glug of extra-virgin olive oil

30g unsalted butter

300g fresh gnocchi

Large handful of basil leaves, to serve

Grated pecorino, to serve

2 garlic cloves, crushed

Pinch of sea salt

2 rosemary sprigs, leaves stripped

Pared zest of 1/2 lemon

2 chicken breast fillets

2 tbsp olive oil

10oz cherry tomatoes

Good glug of extra-virgin olive oil

2tbsp unsalted butter

10oz fresh gnocchi

Large handful of basil leaves, to serve

Grated pecorino, to serve

Non-stick frying pan

Saucepan

Slotted spoon

 

25mins
Serves 2

I hate to choose favorites but this recipe is one that sums up Meals in Minutes – simple flavours, a handful of ingredients and a superb , fuss-free supper in under half an hour. For this recipe try to choose small chicken breasts but if they are on the larger side, score them deeply on the diagonal across the flesh to speed up the cooking. Seek out the best quality cherry tomatoes for this dish – they will deliver a wonderful rich sweetness.

Mash 1 of the garlic cloves on a chopping board with the sea salt until a rough paste forms. Add the rosemary leaves and lemon zest and finely chop. Smear the garlic and heb paste over the chicken breasts to coat both sides.
Heat the oil in a non-stick frying pan, add the chicken breasts and brown over a high heat for 2 minutes on each side until golden.
Push the chicken breasts to one side of the pa and add the remaining garlic and tomatoes to the pan with the extra-virgin olive oil and butter. Cook, stirring, until the tomatoes start to soften, then reduce the heat and cook for 10 minutes until the chicken is cooked through and the tomatoes have reduced down slightly.
While the chicken cooks bring a large saucepan of salted water to the boil and add the gnocchi. Cook for just a minute or two until they float to the surface, then remove them with a slotted spoon and add straight to the chicken pan. Toss until all the flavours marry together.
Serve the chicken and gnocchi in wide bowels garnished with basil leaves and pecorino.
25mins
Serves 2

Ingredients
US / METRIC

2 garlic cloves, crushed

Pinch of sea salt

2 rosemary sprigs, leaves stripped

Pared zest of 1/2 lemon

2 chicken breast fillets

2 tbsp olive oil

300g cherry tomatoes

Good glug of extra-virgin olive oil

30g unsalted butter

300g fresh gnocchi

Large handful of basil leaves, to serve

Grated pecorino, to serve

2 garlic cloves, crushed

Pinch of sea salt

2 rosemary sprigs, leaves stripped

Pared zest of 1/2 lemon

2 chicken breast fillets

2 tbsp olive oil

10oz cherry tomatoes

Good glug of extra-virgin olive oil

2tbsp unsalted butter

10oz fresh gnocchi

Large handful of basil leaves, to serve

Grated pecorino, to serve

You'll Need

Non-stick frying pan

Saucepan

Slotted spoon

 

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