Preheat oven to 300 degrees. Wash and pat dry chicken breasts. Pound lightly to tenderize. In a small bowl mash your garlic with a dash of salt to form a paste. To your garlic add olive oil, lemon half juiced, salt and pepper, stir to combine. Spread garlic mixture over chicken evenly and marinate for 30 minutes up to 1 hour in refrigerator.

Pour your gnocchi into a large pot of salted boiling water. When the gnocchi rises to the top, let them cook for 2 more minutes. Drain and set aside.

Heat a large skillet with 1 tbsp. butter, add chicken and sauté until golden brown on both sides. Transfer to a plate and keep warm in oven. To your skillet add broth and remaining lemon half juiced, and simmer, stirring occasionally until slightly reduced. Add remaining tbsp. butter and sage leaves, stir lightly until butter is melted. Serve sauce immediately over chicken breasts and gnocchi.

Serves: 2

Total time: 30 minutes