Creamy lemon chicken piccata with gnocchi

1. Cut the chicken in half lengthwise so you’ve got 4 thinner cutlets. Season each side with the 1 teaspoon salt and black pepper. Then Lightly Dredge the chicken in flour. 
2. Add the oil and butter to a skillet over medium-high heat and let the butter melt and the pan heat up. Sear the chicken for about 3 to 4 minutes per side, Transfer the chicken to a plate. 
3. Reduce the heat to medium and add the shallot and garlic to the skillet and cook for about 30 seconds. 
4. Stir in the chicken broth, lemon juice, heavy cream and scrape up any brown bits from the bottom of the pan. 
5. Next add in the capers, lemon zest, parmesan cheese and Give it another good stir. 
6. Add in the gnocchi, season it with 1/8 teaspoon of salt and black pepper, Give it a good stir and ensure the gnocchi is submerged in the liquid. Add the chicken back into the skillet over the gnocchi. cover and cook for about 8 to 10 minutes stirring occasionally, or until the gnocchi is cooked and the sauce has thickened. The gnocchi will release starch as it’s cooking, it will thicken up the sauce. The sauce will thicken more as it cools a little bit. 
7. Once done take it off the heat garnish with lemon slices, parsley and enjoy.