Chicken Marsala Gnocchi
Chicken Marsala Gnocchi combines tender pieces of seasoned chicken breast with roasted gnocchi in a rich Marsala wine sauce studded with brown mushrooms and shallots. The chicken is lightly floured and pan-seared until golden before being simmered with mushrooms in butter and Marsala wine. Roasting the gnocchi adds a crisp exterior that contrasts the soft interior, creating a satisfying texture combination. Fresh parsley brightens the dish and provides a fresh finish, making this a hearty meal that blends creamy, earthy, and slightly sweet flavors derived from the Marsala and mushrooms.
Ingredients
- 2 ounce gnocchi packages
- 4 tablespoons extra virgin olive oil
- 1 ½ teaspoons kosher salt , divided
- 1 pound chicken breast 1 full breast, boneless, skinless
- 1 teaspoon black pepper divided, freshly ground
- 2 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 6 tablespoons butter , divided
- 8 ounces brown mushrooms , about 4 cups, quartered
- 2 tablespoons shallot , finely chopped
- 1 cup marsala wine
- 1 cup chicken stock
- 2 tablespoons flat-leaf parsley finely chopped, Italian
Instructions
- Preheat the oven to 425°F.
- First, prep the chicken. Trim any excess fat from the chicken breast and cut into bite-sized chunks. Add to a bowl, sprinkle with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper, then add the flour and toss with a spatula or spoon to coat the chicken.
- Heat 1 tablespoon of the canola oil in a large skillet with 1 tablespoon of butter over medium-high heat. Add half of the chicken and cook for 2-3 minutes per side. Transfer to a platter or sheet pan and cover with foil and wipe out any burned bits. Add more oil if needed and repeat with the remaining chicken.
- Meanwhile, add the gnocchi to a large sheet pan. Drizzle with olive oil and toss with ½ teaspoon of kosher salt. Spread the gnocchi into an even layer. Roast in the oven for about 5-7 minutes, tossing halfway through.
- While the gnocchi roasts, melt 3 tablespoons of the butter in the same skillet used for the chicken and add the mushrooms and shallot. Sauté over medium heat, season with the remaining ½ teaspoons of kosher salt and black pepper, and stir occasionally. Cook until the mushrooms and shallots have softened, about 5 minutes. Add the marsala wine and the chicken stock. Bring to a boil and stir in the remaining butter, then reduce to medium heat and cook for 2-3 minutes before adding the chicken and transferring the hot gnocchi from the sheet pan to the skillet. Continue cooking the gnocchi in the sauce until the sauce is reduced by half. Add more salt or pepper to taste and sprinkle with fresh parsley.
Nutrition Information
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 410
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 835mg | 35% |
| Potassium | 557mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.