Chicken, Gnocchi and Mushroom Skillet

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Judy's good eats!

4 boneless, skin-on chicken breasts

Kosher salt and freshly ground black pepper

¼ cup (30 grams) all-purpose flour

2 teaspoons olive oil

2 tablespoons unsalted butter

8 ounces (227 grams) mushrooms, sliced or quartered

1 shallot, finely diced

17.7 ounces (500 grams) prepared potato gnocchi

3 garlic cloves, minced

¾ cup (180 milliliters) low-sodium chicken broth

¾ cup (180 milliliters) light cream or whipping cream (anything from 10% to 35% cream will work)

2 teaspoons Dijon mustard

½ cup (40 grams) finely grated Parmigiano-Reggiano

½ lemon, zested and juiced

3 to 4 large handfuls dark leafy greens

2 tablespoons chopped parsley

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