delicious!
Chicken breasts - pound till thin (I slice them in half along where the tenderloin is, since kids don't always eat a whole one and they get too big otherwise from pounding)
Dredge chicken breasts in flour, put in a heated sauce pan with melted butter. Sprinkle with salt and fresh ground pepper. Cook till brown on each side - lightly browned, 2-3 min. per side. Then turn heat up a little and pour some white cooking wine (or marsala) on them. Let cooking wine soak up, flipping once, then pour heavy cream over them and let simmer. Amount of cream depends on how much soup you want and how thick - I used about 1.5-2 cups.
In a separate pan with butter, carmelize an onion you've chopped up (I use about half an onion), add carrots (we cut them in slivers, so they cook faster), then add a clove of crushed garlic, and some diced zucchini, etc. (any veggies you want - I put about 1.4 cup chopped spinach in too.) Once veggies are cooked a little (toasted/lightly browned) pour a little cooking wine over them to deglaze pan and then pout some cream in that pan. From there, I add milk or water to get an amount of soup I want and I put the chicken and that cream into the pot (I cut the chicken up in the sauce pan before pouring it all into pot with veggies). Then we add maybe 1/2-3/4 cup of asiago, romano, provolone - whatever white cheese we have that is handy. Then salt it to taste, maybe add a little garlic powder. Oh, and the gnocci noodles. I boil those separately and then put them into soup once the cheese has melted. I make sure that depending on how done the noodles are, the soup is either more or less liquid - if the noodles are less done, they will soak up more of the soup.
We just googled olive garden gnocci soup and I didn't follow it 100% b/c I think things like deglazing the pan and pounding the chicken/dredging in flour make it taste good. When I made the chicken up that we brough to beach, I didn't cut it up for the soup, but left it in pieces and took them out - so you can make extra chicken for kids who don't like creamy soup. And if we make a lot of chicken (more than 4 or 5 pieces) I use two sauce pans and make sure to deglaze them both and add all that to the soup. We make chicken this way described about and use just a little cream and pour the sauce over rice - very good. (you can add lemon slices to cream sauce and have a lemon-pepper creamy chicken.)
Prep night before: Pound chicken breasts, cut up onions, carrots, zucchini
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2253g) | ||
Recipe Makes: 1 | ||
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Calories: 4314 | ||
Calories from Fat: 2816 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 312.8g | 417 % | |
Saturated Fat 153.8g | 769 % | |
Monounsaturated Fat 100.1g | ||
Polyunsanturated Fat 34.4g | ||
Cholesterol 1363.6mg | 420 % | |
Sodium 3581.2mg | 123 % | |
Potassium 5304.9mg | 140 % | |
Total Carbohydrate 73.4g | 22 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 57.8g | ||
Protein 297.6g | 425 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4314
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