Faux fried chicken and pan seared harvest gnocchi, I mean c'mon... does it get any better?

Hubby was away on business for a bit this week, which gave me time to catch up on some much needed girl time and to recreate a culinary favorite from years passed. Ever since Bouchon opened in NYC, I have been obsessed with the menu's local features while maintaining a very international feel.

Faux Fried Chicken with Harvest Gnocchi

This gnocchi recipe, adapted from my hero Thomas Keller at Bouchon, was a crowd favorite. The addition of my faux fried chicken sealed the deal for a delicious dinner that was enjoyed by all!

Since there were plenty of leftovers (that's what happens when you cook for 10 and serve 4!) I recreated this dish for hubby's return and added some homemade cream sauce and it was even better the second day around.

The secret for second night success is reheating the gnocchi in a nonstick pan until it starts to get crunchy around the outside again and heating the chicken in the oven at a high enough heat that the crunch remains.

At any rate, it was a successful family favorite that will surely be revisited again soon.

Faux fried chicken and pan seared harvest gnocchi, I mean c'mon... does it get any better?

Faux Fried Chicken (gnocchi recipe below)

6 breasts of boneless, skinless chicken (I prefer Kosher or organic, it tastes better)
1 c. flour
1 c. breadcrumbs (the 3C low carb are really great and already seasoned)
2 eggs lightly beaten
kosher salt & fresh ground pepper to taste
drizzle of olive oil

Set up your 'stations' with flour on the far left, egg mixture in the middle, breadcrumbs on the right. Spray a nonstick cooking sheet and preheat oven to 375-425.

Clean and pat dry chicken. Coat in flour, shake off excess. Coat in egg. Coat with breadcrumbs evenly around all sides. Place in sprayed cooking sheet.

Repeat with other chicken breasts (or thighs, legs, wings, whatever makes you happy :)

Sprinkle salt, pepper and a bit of olive oil on the top of all the chicken to ensure crunchiness. Place in oven and bake for 25-30 minutes until the top gets golden brown.

Pan Seared Harvest Gnocchi

1 package of potato gnocchi (i know, so organic and local of me :P)
1/2 lb. crimini mushrooms (or any mushroom of your choice)
1 neck of butternut squash cut into cubes
2 tablespoons fresh sage
1 tablespoon fresh thyme
olive oil
salt & pepper

Heat nonstick pan with olive oil and put in butternut squash (sliced in cubes) and sage (sliced in thick ribbons). Add kosher salt and pepper and sautee on medium/high until all sides are light brown (approximately 10 minutes). Place sage and squash on a plate, cover, and reserve.

Put gnocchi, mushrooms, and thyme in same nonstick pan with olive oil. Salt & pepper to taste. Sautee until the gnocchi is browned on both sides and the mushrooms have given off liquid (approximately 10 minutes for both).

Toss squash/sage back into the pan and sear together for another minute. Plate, and serve!