1 1/4 lb boneless chicken cutlets
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/8 teaspoon fresh rosemary, finely snipped
1/4 cup balsamic vinegar
1 bag baby salad greens (5–7 oz)

1/2 cup canned artichoke hearts
1/2 cup julienne-cut sun-dried tomatoes
1 (14-oz) can reduced-sodium chicken broth
2 1/2 cups water
16 oz gnocchi pasta
1 tablespoon butter
1 tablespoon shredded Parmesan cheese

Description

Balsamic Chicken With Baby Greens And Sun-Dried Tomato Gnocchi

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