Creamed Chicken with Gnocchi Dumplings
This recipe also was pretty inexpensive to make. Always a plus around here.
Last year before I had my first child, I was in an organizing frenzy (okay, maybe that's all the time). I was just finishing up a 2-year subscription to my Everyday with RachelRay magazine, and had a HUGE pile of them in our teeny living room. I'm not a fan of magazines lying around everywhere (unless they're neatly in a basket or something). Ugh, I kept mine around for so long because I knew there were recipes in them I wanted to try later. Sooooo what did I do? I went through each magazine, cut out the pages with recipes I knew I'd want to make later, slid them in neat clear sheet protectors, and threw them all into a giant binder. Problem solved.
Eventually I want to '86 the binder, but for now, it's much tidier than the giant stack I had. Why the long story? Oh, right: the recipe I made last night was one from those Rachel Ray Mags. And man, I'm so glad I kept it. I think some of the ingredients could easily be substituted for a less white-cream-based dose. But, with every recipe, the substitutions rob you of tasting the recipe at it's full potential. I just make sure I get a run in later.
"Creamed Chicken with Gnocchi Dumplings
1 1 ounce package potato gnocchi
4 tablespoons butter
1 onion, finely chopped
1 red bell pepper, chopped
12 ounces skinless, boneless chicken breast, cut into thin strips
Salt and pepper
2 tablespoons flour (ended up adding a bit more, the sauce was a bit too thin for my taste)
1 cup half-and-half
1 cup chicken broth
2 scallions, chopped
Cook the gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. (This makes twice the amount of sauce I needed, so we ended up saving half of it in the fridge for a some pasta tomorrow). Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions. "
Pic and Recipe Source: RachelRayMag.com