Chicken, Mushroom and Gnocchi Tomato Skillet

Ingredients

• 4 chicken fillets
• 2 tsp Italian herb seasoning
• 2-3 tbsp olive oil
• 1 x 360g jar of Ballymaloe 100 Recipe Sauce
• 500g packet of gnocchi
• 250g of mushrooms (chestnut, button or portobello)
• sea salt and freshly ground black pepper

Method

1. Slice the mushrooms and set aside.
2. Season the chicken fillets well on both sides with salt and pepper, then sprinkle the Italian herb seasoning on both sides too. You want to have a thin coating of herbs on both sides of each fillet.
3. Heat 2 tbsp of olive oil in a wide, shallow ovenproof casserole (or large pan) over a medium heat. Add the chicken and cook for about 5 minutes per side, until nicely browned. Transfer to a plate.
4. Add another tablespoon of oil if the pan looks too dry, then add the mushrooms. Cook for 5 minutes until they release their juices and start to brown.
5. Stir in the Ballymaloe 100 Recipe Sauce. Add a splash of water to the empty jar, swirl to catch any remaining sauce, and pour that into the pan.
6. Add the chicken back to the pan, nestling it into the sauce.
7. Cover with a lid and cook for 10-15 minutes, until the chicken is cooked through (if in doubt, the internal temperature of the thickest part of the fillet should be at least 75C on a digital thermometer).
8. Meanwhile, cook the gnocchi according to packet instructions. Drain well.
9. Stir the cooked gnocchi into the sauce. Taste and season if needed.

To serve, divide the gnocchi among four wide, shallow bowls with one chicken fillet per portion. Grate some Parmesan cheese over each bowl, then serve with steamed broccoli.