Chicken breast with sage and gnocchi

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• some salt and pepper
• 4 tbsp olive oil
• 4 cloves garlic
• 6 sage leaves
• 400 g potato gnocchi, ready-made, from the refrigerated section
• 125 g mozzarella, drained
• 100 ml white wine, Marsala or Sherry

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the chicken breast fillet with salt and pepper and fry in heated olive oil for about 7 minutes on each side. Peel the garlic cloves, crush them with the back of a knife, and add them along with the sage leaves about 3 minutes before the chicken is done. Dice the mozzarella. Remove the sage from the pan and set aside. Deglaze the chicken with white wine, Marsala, or sherry and let it simmer for a few minutes. Cook the potato gnocchi according to the instructions, divide them among the plates, and sprinkle with the mozzarella. Add the sage leaves to the plates. Slice the chicken breast fillet and arrange them on top of the gnocchi. Pour the pan juices over the chicken breast and serve.