Ingredients

• 1 teaspoon butter
• 2 teaspoons olive oil
• 2 , 8 ounce
• 1 teaspoon Italian seasoning
• salt and freshly ground black pepper to taste

Instructions

1. 1 Heat oil and butter in a heavy skillet over medium heat. Slice chicken breasts in half horizontally to create thin breasts. Sprinkle with seasonings.
2. 2 Place chicken in the skillet and cook until golden brown on each side, about 4 minutes. Remove chicken to a plate and keep warm.
3. 3 In the same skillet, melt butter. Add gnocchi and season with salt and pepper. Cook until gnocchi is golden, 6 to 7 minutes. Remove gnocchi to a bowl.
4. 4 Add broccoli, zucchini, squash, mushrooms, and bell pepper and season with Italian seasoning. Saute until vegetables are crisp and tender, 5 to 7 minutes, depending on the thickness of the vegetables. Add minced garlic during the last 45 seconds; quickly saute until fragrant. Remove vegetables to the same bowl with gnocchi.
5. 5 Melt 2 teaspoons butter in the same skillet; and cook shallot until softened and fragrant, about 3 minutes. Pour in chicken broth, half-and-half, and heavy cream. Whisk in flour, and cook, whisking to prevent lumps, until thickened, about 3 minutes. Squeeze in lemon juice to taste.
6. 6 Combine gnocchi and vegetables with cream sauce, and top with cooked chicken.

Nutrition per serving