Gusto's Pan-Fried Chicken Breast with Creamed Leeks & Butter-Fried Gnocchi



1. Heat oil in pan, season the chicken breast and seal on both sides until golden

2. Place the chicken in an oven at 200°c for 10-12 minutes until it's cooked through – remove and leave to rest in a warm place

3. Split the leek in half with a sharp knife. Slice it thinly and rinse under water in a sieve

4. Heat oil in pan, then add finely sliced shallot and garlic

5. Sweat slowly until soft without colour, add leeks and continue to sweat

6. Season lightly with salt and pepper and continue to sweat the sliced veg, making sure they aren't browning

7. Add the double cream, turn up heat and reduce the liquid

8. Next add the oregano and mascarpone and stir thoroughly

9. Bring water to boil, blanch gnocchi for 2-3 minutes until it floats to the top of the pan

10. Drain the gnocchi and then add it to a pan with some olive oil

11. Cook until golden, stirring all the time with some added butter

12. Season the gnocchi to taste

13. Carve the chicken in half, present on a plate along with the leeks, gnocchi and garnish


Recipe supplied by Gusto Manchester


Prep time:

Cook time:

Serves: 1

  • For the chicken:

  • 1 chicken breast

  • 10ml olive oil

  • Salt (to season)

  • For the gnocchi:

  • 75g gnocchi

  • 10ml olive oil

  • 10g butter

  • For the garnish:

  • 5ml red pepper flavoured oil

  • Micro herbs

  • For the creamed leeks:

  • 1 leek (washed)

  • 1 shallot

  • 1 garlic clove

  • 10ml olive oil

  • 60ml double cream

  • 30g mascarpone cheese

  • 1 sprig of oregano

  • Salt and black pepper to season