Chicken Piccata with Balsamic Pan Roasted Vegetables and Potato Gnocchi

• 6 - 4 oz. chicken breasts, pounded thin
• 4 tbsp. all purpose flour
• pinch kosher salt
• cracked black pepper, to taste
• ¼ cup carrots, diced
• ¼ cup zucchini, diced
• ¼ cup yellow squash, diced
• ¼ cup red pepper, seeded and diced
• ¼ cup onion, diced
• 5 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. minced garlic
• 1 tbsp. capers
• 1 tbsp. chopped parsley
• 2 oz. lemon juice
• 4 oz. chicken stock
• 3 cups cooked pasta gnocchi or refrigerated potato gnocchi

1. Preheat the West Bend^® Platinum Edition™ Non-Stick Electric Skillet to 375°F. Season the pounded chicken breasts lightly with kosher salt and cracked pepper and dredge both sides of the chicken in the flour.
2. Add 2 ½ tbsp. olive oil to the hot pan and sear each piece of chicken individually on both sides until browned, about a 2 minutes per side.
3. Add the capers, chicken stock, lemon juice, and reduce the Skillet temperature to 225°F. Simmer the chicken and sauce for 5 minutes, or until cooked through. Remove the chicken and sauce, and reserve in a warm place.
4. Return the temperature of the Skillet to 375°F. Toss the diced vegetables with the garlic, salt, pepper, balsamic vinegar and remaining olive oil, and cook until the edges begin to brown, about 4 minutes stirring occasionally. Add the gnocchi and sauté for about 3 more minutes. Add the chicken breasts and sauce back in and cover with lid and cook for another 3 minutes until the entire dish is heated throughout. Garnish with parsley and serve immediately.

Makes 6 servings.