Pan-seared chicken with sautéed mushrooms, sundried tomatoes, and potato gnocchi finished with a parmesan cream sauce.

Prep time 10 Min | Cook Time 20 Min | Serves 4


  • 1/3 cup of Chicken Stock
  • 3 tbsp Extra Virgin Olive Oil
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 2 Skinless, Boneless Chicken Breasts, dry sauteed and chopped
  • 1/3 cup White Button Mushrooms, sliced
  • Minced Garlic, to taste
  • 1/3 cup Heavy Cream
  • 1/3 cup Parmesan Cheese, grated
  • 1/3 cup Italian Style Whole Peeled Tomatoes
  • 1/4 cup Cut Sun-Dried Tomatoes, loosely chopped
  • 1/4 cup Cannellini Beans
  • 1/4 cup Fresh Basil Leaves
  • 1 lb Gnocchi


  • Heat 2 tablespoons of oil over medium-high heat.
  • Season chicken breasts with salt and pepper, then pan sear, using juices in the pan to baste the top of the chicken. Continue to baste the chicken as it cooks.
  • Flip, repeat on the other side, and then remove chicken from pan and set aside.
  • Without draining the pan, add 1 teaspoon of oil and sliced mushrooms, then add garlic and chicken stock to deglaze the pan.
  • Add heavy cream and let the sauce reduce.
  • While mushrooms and cream are simmering, cook gnocchi in salted boiling water until gnocchi rises to the top, approximately 3 minutes.
  • To the mushroom saucepan, add parmesan cheese, plum tomatoes, sundried tomatoes, cannellini beans, and fresh basil, cook on low heat.
  • Plate the gnocchi and chicken, then pour contents of sauce over the top and serve.

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