Chicken Cutlets, Gnocchi and Kale with Creamy Mushroom Sauce

Chicken Cutlets, Gnocchi and Kale with Creamy Mushroom Sauce

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4
  • Nut-free
  • Egg-free

Categories

Ingredients

    • 3 tbsp butter
    • 2 sage sprigs
    • 1 garlic clove, crushed
    • 1 lb (450 g) chicken cutlets (see note)
    • ½ lb (225 g) white mushrooms, sliced
    • ½ cup (125 ml) dry white wine
    • 1 1/4 cups (310 ml) chicken broth
    • 2/3 cup (150 ml) 35% cream
    • 2 packages (350 g each) fresh or vacuum-sealed gnocchi
    • 3 cups (90 g) kale, stems removed, leaves coarsely chopped

Preparation

Note from Ricardo

Chicken cutlets are available in the refrigerated section of the meat department of most grocery stores. You can also prepare them yourself. To do so, cut a boneless, skinless chicken breast horizontally into two or three thin pieces, depending on the thickness of the breast.

Personal Note

To help you with this recipe

2-cup (0.5 litre) Measuring Cup

2-cup (0.5 litre) Measuring Cup

14.99 $

This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.

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