Creamy Gnocchi and Garlic Lemon Cutyet Chicken cutlets

 Chicken Cutlets with Lemon Garlic Butter Sauce

Ingredients 

2 chicken cutlets 

3 tablespoons

butter, divided

1 tablespoon olive oil

Salt and pepper to taste

All-purpose flour

½ teaspoon dried thyme

2 garlic cloves, grated 

¼ cup lemon juice

¼ cup chopped fresh parsley

Directions 

Heat the oven to 200 degrees F.

Sprinkle each cutlet with salt, pepper, and thyme.

Then coat lightly with flour.

Heat a medium skillet and add the olive oil and 1 tablespoon butter. Cook the cutlets for 4 minutes on each side. Transfer the chicken to the oven. Return the skillet to the heat. Add the remaining butter and the garlic. Cook for a minute then add the lemon juice. Cook for another minute.

Place the chicken on serving plates pour the lemon sauce over the cutlets and sprinkle each with parsley.

Creamy Gnocchi

ingredients

1 lb shelf-stable potato gnocchi ( I use the DeCecco brand)

Salt

2 grated garlic cloves

4 tablespoons butter 

1cup heavy cream 

½ cup grated Parmesan Cheese 

Directions

Heat a large pot of water to boiling. Add salt and gnocchi. Cook until the gnocchi float to the top. Drain.

In the same pot, heat the cream and butter until the butter melts and the cream is hot. Add the drained gnocchi. Cook 2 minutes. Add the cheese and serve.

Caprese Salad

Ingredients 

2 tomatoes, sliced thin

6 oz fresh mozzarella 

12 black olives 

Olive oil

Salt and pepper

Shredded bas leaves to taste

Directions

Arrange the tomatoes, cheese, and olives in a deep serving dish. Sprinkle with salt and pepper. Drizzle olive oil over the salad and top with basil.