In a shallow bowl, mix the all purpose flour, grated parmesan cheese, 1 teaspoon salt, and pepper. Dredge each chicken medallion in the flour mixture, completely coating each piece by pressing it in, then shaking off any excess flour. Discard any remaining flour left in the bowl.

Preheat a heavy bottomed pan (like cast iron or stainless steel) over medium heat. Once hot, add 3 tablespoons of unsalted butter and 2 tablespoons of olive oil.

Once the butter is almost completely melted, add the chicken medallions to the pan, working in batches as necessary to keep at least 2 inches between each piece. Fry on the first side for 3 minutes. Flip each medallion on to the second side until golden brown and the chicken is cooked through, another 2-3 minutes. Set aside on a plate or tray.

Cook the remaining batches of chicken medallions in the same manner, adding more butter and oil to the pan 1 tablespoon at a time if the pan looks dry.

To the same pan, reduce the heat to medium-low and add the minced shallot and saute until softened, about 2 minutes. While stirring the shallots, scrape up any brown bits stuck to the bottom of the pan so they don’t burn. 

Add the minced garlic and continue to saute until aromatic, about 30 seconds more.

Carefully pour in the chicken stock and bring to a simmer over medium heat. Add the gnocchi once it’s at a simmer and cook for 5 minutes, stirring occasionally, until the gnocchi is cooked through and the stock has reduced.

Reduce the heat under the pan to low. Add 3 tablespoons of butter, the heavy cream, lemon juice, lemon zest, capers, and ½ teaspoon of salt. Stir to combine and to melt the butter.

Add the chicken back into the pan to coat with the sauce. Let the chicken reheat for 3-4 minutes until rewarmed.

Serve topped with grated parmesan cheese and thinly sliced fresh basil. Enjoy on it’s own or with a green vegetable and a slice of garlic bread.