Creamy Balsamic Chicken & Peas Over Butter-Seared Gnocchi

Woe is me…it snowed yesterday AGAIN.  My only saving grace is the fact that the weather channel shows temperatures above 70 for the next week.  That is, until Colorado rears its frosty head again.

But really, enough of the weather talk.  Let’s talk about mushrooms.  And the fact that I had a box of mushrooms picked out specifically for this recipe.  And that I opened the container and was met with a stench so terribly foul that I had to leave the kitchen, breathe, plug my nose, and then go back and destroy said carton of mushrooms.  It’s very possible that I’m now gagging whilst reliving that experience.

Moral of the story?  Don’t buy bad mushrooms…and if they look slightly slimy, don’t open them.  Trust me.

Alas, it was only going to be the chicken and peas as the stars of the culinary show in our kitchen last night.  Not that I’m complaining, mind you.  I heart chicken and I heart peas, and if I’m being honest anything with a creamy flavorful sauce is pretty spectacular too.

Oh, and please don’t judge me by the following photo.  I mean, I really am this weird, but still…don’t judge.  I think it’s fair to say that anyone who’s only been off work for less than an hour can exhibit symptoms of insanity giddiness such as this.

One last thing:  if you’ve never experienced the ridiculous flavor roundhouse-to-the-face that is butter-seared gnocchi, then you haven’t lived my friend.  You boil the gnocchi according the package or recipe directions (extra points if you made your own!), drain, then toss back in a hot skillet with melted butter and brown on both sides.  It’s kind of like a skillet-fried potato but better because it has flour in it.  And just better over since it’s gnocchi.

I don’t make the rules, I just play by ’em!

CREAMY BALSAMIC CHICKEN AND PEAS OVER BUTTER-SEARED GNOCCHI

• 3 chicken breasts, fat removed and cut into 1/2-inch cubes
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas
• 1 cup stock (vegetable or chicken)
• 1 Tbsp flour
• 2 Tbsp olive oil
• 1/2 tsp dry thyme
• 2 Tbsp balsamic vinegar
• 3 Tbsp Half & Half
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 package gnocchi
• 2 Tbsp butter

In a large skillet heat the olive oil over medium heat.  Sprinkle the cubed chicken with salt and pepper, and sear on both sides in the olive oil.  Add the onion and saute for about 4-5 minutes.  Add the garlic and saute for another minute.  Sprinkle the entire mixture with flour and stir until even coated.  Stir in the stock, thyme, and balsamic vinegar.  Bring to a simmer and let simmer for about 15 minutes until the liquid is reduced by about half.  Remove from heat and stir in Half & Half and parmesan cheese.

Meanwhile, boil gnocchi according to package directions.  Drain.  In another skillet melt the butter over medium heat.  Add the gnocchi to the butter and let brown a little on both sides.  Serve with a scoop of gnocchi on the bottom and about 1 cup of the chicken and peas on top.  EAT!

I suppose we should really call it like it is and call the gnocchi fried, but I think we all know the tendency is to go for food with the fancier sounding name.  And, well, butter-seared just does it for me.

Just call me fancy pants 😉