I LOVE to cook, and although this recipe is a little bit involved...it is so so yummy! It's the perfect comfort food on a cold winter day! This is also so rich with flavor, that you can really minimize the amount of salt you add and make it a "little" bit more heart friendly:)
Italian Chicken and Dumplings
5 Tb EVOO
2 lb. chicken tenders, diced into bite-size pieces
5 Tb. butter
12 lg. white mushrooms, sliced
1 c. shredded carrots
4 celery stalks, thinly sliced
1 lg. onion
1 fresh bay leaf
salt and pepper
3 Tb. all-pupose flour
3 c. chicken stock
1 c. fresh basil leaves
a generous handful of fresh flat-leaf parley leaves
a handful of pine nuts, lightly toasted
a couple handfuls of grated parmigiano-reggiano cheese
zest of 1 lemon
2 (10-12 oz) packages fresh gnocchi
Heat a pot or deep skillet with 1 Tb. of the EVOO over med-high heat. Add the chicken and cook until lightly browned on both sides, 3-4 minutes total. Transfer the chicken to a plate and add another Tb. of EVOO and 2 Tb of the butter to the pan. When the butter melts, add the mushrooms, carrots, celery, onions, and bay leaf, and season with salt and pepper. Cook for 5 minutes to soften the veggies, then sprinkle in the flour and cook for 2 minutes. Whisk in 2 1/2 c. of the stock, slide the chicken and any juices on the plate back into the pot, and simmer until the sauce has thickened and the chicken is cooked through, 5-7 minutes.
Place the remaining 1/2 c. stock in a food processor with the basil, parsley, pine nuts, cheese, and salt and pepper. Turn the processer on and pour in the remaining 3 Tb. of EVOO with the motor running.
Melt the remaining 3 Tb of butter in a skillet over med. heat and add the lemon zest.
Salt a pan with boiling water and add the gnocchi. Cook the gnocchi until they float to the surface, then drain and add to the lemon butter. Toss the gnocchi in the lemon butter for 2-3 minutes, until lightly golden at edges.
Remove the chicken from the heat, discard the bay leaf, and stir in the pesto sauce. Serve the chicken topped with lemon-butter dumplings in shallow bowls.