Step 1

Season the chicken cutlets with salt and pepper, and lightly coat them in the Wondra flour.

Step 2

In a pan, heat the olive oil and butter over medium-high heat. Sauté the chicken cutlets until they are cooked through and golden brown, flipping them once. Once cooked, set them aside.

Step 3

In the same pan, sauté the diced pancetta until crispy. Remove it from the pan and set it aside.

Step 4

Using the same pan, add the sliced shallots, chopped mushrooms, and fresh parsley. Sauté them with salt and pepper until they turn lightly golden.

Step 5

Add the chopped garlic and thyme to the pan and continue sautéing for another minute.

Step 6

Deglaze the pan with white wine and allow it to simmer and reduce slightly.

Step 7

Pour in the chicken stock and heavy cream. Bring the mixture to a boil and then lower the heat to a simmer.

Step 8

Add the gnocchi to the sauce and stir gently to coat them evenly. Allow the gnocchi to cook until they are al dente.

Step 9

Return the crispy pancetta to the pan and mix everything together.

Step 10

Drizzle the truffle oil over the dish and give it a final stir.

Step 11

Garnish with freshly chopped parsley and sprinkle shredded parmesan cheese on top.

Step 12

Serve this creamy chicken and mushroom gnocchi in a family-size bowl and place the sautéed chicken cutlets on individual serving plates. Enjoy!