Gnocchi pan with chicken breast

Ingredients for 4 servings:

• 350 g carrot(s), sliced
• 4 chicken breast fillets
• Clarified butter
• 150 g cream cheese with pepper
• 150 g crème fraîche
• 200 ml milk
• 500 g gnocchi
• some parsley, chopped
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the meat, pat dry, and cut in half crosswise. Brown it vigorously in hot clarified butter. Continue frying over medium heat for about 4 minutes, turning halfway through. Mix 1 tablespoon of cream cheese with the crème fraîche. Season with salt and pepper. Mix the milk with the remaining cream cheese. Season with salt, pepper, and nutmeg. Season the meat with salt and pepper and remove from the pan. Set aside. Brown the carrots in the frying fat, seasoning with salt and pepper. Add the gnocchi. Pour the milk over it. Return the meat to the pan and simmer for about 8 minutes. Cover. Sprinkle the chicken pan with parsley and serve with the crème fraîche dip.