Creamy Butternut Squash Gnocchi Sausage (Printable View)

Butternut squash gnocchi with sausage, bathed in creamy sauce and finished with herbs for comforting flavor.

# Ingredient List:

→ Main Ingredients

01 - 1 large egg, beaten
02 - 1/4 cup all-purpose flour or gluten-free flour
03 - 4 boneless skinless chicken breast cutlets, approximately 3/4 inch thick
04 - Kosher salt
05 - Freshly ground black pepper

→ For Sautéing

06 - 3 tablespoons extra virgin olive oil
07 - 2 tablespoons salted butter

→ Sauce and Aromatics

08 - 4 ears corn, kernels removed
09 - 2 cloves garlic, minced or grated
10 - 2 tablespoons fresh thyme leaves
11 - 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
12 - 1 cup canned coconut milk, cream, or whole milk
13 - 2 teaspoons smoked paprika
14 - 1 teaspoon onion powder
15 - 1 teaspoon chili powder
16 - 1/4 to 1/2 teaspoon cayenne pepper, adjusted to taste

→ To Finish

17 - 1/2 cup fresh basil leaves
18 - Lemon wedges, for serving

# Preparation Steps:

01 - Place the beaten egg and flour into separate shallow bowls. Generously season the chicken breast cutlets with kosher salt and black pepper. Coat each side of the chicken first in the egg, then dredge through the flour, ensuring thorough coverage.
02 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Once the oil shimmers, add the dredged chicken cutlets and cook, undisturbed, for about 5 minutes per side until both surfaces achieve a deep golden brown. Remove chicken and set aside.
03 - Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Incorporate the fresh corn kernels, minced garlic, and thyme leaves. Sauté for approximately 5 minutes, stirring regularly, until the corn is golden and fragrant.
04 - Reduce the heat to medium-low and deglaze the pan with the dry white wine. Allow to simmer for 2–3 minutes. Stir in the coconut milk, smoked paprika, onion powder, chili powder, cayenne pepper, and additional salt and pepper to taste.
05 - Return the seared chicken cutlets to the skillet, nestling them into the sauce. Allow to simmer for 5 minutes, or until the chicken is thoroughly cooked and the sauce has slightly thickened. Remove from heat.
06 - Present the chicken topped with fresh thyme, basil leaves, and a squeeze of lemon juice to finish.

# Supplementary Details:

01 - Allow chicken to reach room temperature before cooking for more even browning.
02 - Use a kitchen thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
03 - Substitute coconut milk with whole milk or heavy cream for a different flavor profile.

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