| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour11 |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Unsalted butter |
| 1 |
|
Yellow or white onion |
|
|
chopped |
| 1/2 |
c |
Minced fresh parsley |
| 6 |
|
Sun-dried tomatoes |
|
|
dry-packed minced |
| 1/2 |
lb |
Boneless chicken breast |
|
|
thinly sliced |
|
|
optional |
| 1/4 |
c |
Dry white wine |
| 1 |
|
Recipe bechamel sauce, See |
|
|
recipe |
| 1 |
|
Recipe Gnocchi, uncooked or |
|
|
1 1/2 |
|
|
pounds store-bought |
|
|
gnocchi uncooked |
INSTRUCTIONS
In a large, wide skillet, melt the butter over low heat. Add the onion
and parsley and saute over medium heat until the onion turns
translucent, about 10 minutes. Add the sun-dried tomatoes and the
chicken, if using, and saute, stirring often until the chicken colors,
about 2 minutes. Add the wine and keep stirring over medium heat until
most of it evaporates and the chicken is cooked through, about 4 to 5
minutes more. Cook the gnocchi as directed above. Add the chicken or
tomato mixture to the hot bechamel sauce and mix well. Spoon
generously over the gnocchi, and serve at once. CHEF DU JOUR DIANA
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