Creamy Garlic Chicken and Gnocchi

Ingredients

• 2 pounds boneless chicken breasts

• 1 tablespoon extra virgin olive oil

• 1 tablespoon dijon mustard

• 1 tablespoon fresh thyme leaves

• 2 tablespoons fresh chopped sage

• 1 head garlic, cloves peeled and left whole

• kosher salt and black pepper

• 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

• 2 tablespoons lemon juice

• 2 tablespoons salted butter

• 1 pound potato or cauliflower gnocchi

• 1 1/2 cups shredded brussels sprouts

• 1/3 cup heavy cream or canned full fat coconut milk

• 1/3 cup freshly grated parmesan cheese

• fresh basil for serving

Instructions

 Heat a large dutch oven over medium-high heat. Rub the chicken with the olive oil, mustard sage, thyme, garlic, salt, and pepper. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Pour in the wine and lemon juice. Add the butter. Cover and cook 10 minutes.

Stir in the gnocchi, brussels sprouts, and 1/2 cup water. Cook, stirring often, another 6-8 minutes, or until soft. Stir in the cream and parmesan.

Serve the chicken over the gnocchi with fresh basil on top.