Herb Chicken with Gnocchi

I discovered Gnocchi at Lydia's a couple of years ago and was instantly hooked. This recipe is great with fresh garlic bread or my honey wheat beer bread.

You'll Need:

2 tbs Extra Virgin Olive Oil (I use Pam instead)

4 Chicken Breasts

1/2 cup sliced onion

3 cloves of garlic, thinly sliced

1/2 cup diced carrots (this is not included in the recipe below since Kwille does not like carrots)

1/2 cup peas (fresh or frozen)

1 cup white wine (I use Beringer)

1/2 cup low sodium chicken broth

1/2 tsp dried tarragon

Salt and Pepper to taste

1 tsp or more to taste of herbes de Provence* (see below)

1 package of Gnocchi

Steps:

1. Season the chicken with the salt and pepper. In a large skillet, heat the oil (or pam) over medium-high heat. Add the chicken and cook until done.

2. Add the onion and garlic, saute until softened. Add the carrots and salt and pepper to taste.

3. *For the herbs de Provence, if you don't have it (I don't) it's a mixture of different herbs: basil, fenel, lavender, majoram, rosemary, sage, savory and thyme. Out of that list, I rounded up as many spices as I had and mixed about 1/4 tsp of rosemary, basil, majoram, thyme and sage together.

4. Add the herbs de Provence and the wine. Simmer until the wine is reduced by half.

5. Add the chicken broth, reduce the heat and cover and simmer for about 15 minutes. While you're simmering, you can boil the water for the gnocchi.

During this time, I also enjoy some wine...
6. Boil the gnocchi according to package directions, strain and add to the chicken dish along with the peas. Simmer for a couple of minutes.

Here is the finished dish! Enjoy...