Lemon Thyme Chicken with Sweet Gnocchi

4 tablespoons all-purpose flour
1/2 teaspoon coarse salt
fresh ground black pepper
1/2 teaspoon poultry seasoning
1 1/2 lbs boneless skinless chicken breasts
3 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium onion , chopped
1 cup chicken broth
2 lemons, juice of
6 -8 sprigs fresh thyme , leaves stripped from stem and chopped

Sweet Gnocchi
1 lb potato gnocchi , cooked following package directions
2 tablespoons butter
1/2 teaspoon ground cinnamon
2 tablespoons sugar
grated parmigiano-reggiano cheese

*While you are preparing the chicken, put water on the stove to boil for the gnocchi.

Add flour, salt, pepper, and poultry seasoning in a heavy-duty plastic zip-lock bag; shake to evenly distribute ingredients.

Pat chicken dry and add to bag; give a good shake to lightly coat the breasts.

Remove chicken from the bag and set aside, saving the additional flour.

Heat olive oil over med-high heat in a large nonstick skillet; add chicken and cook 5 minutes on the first side; flip, and cook another 5 minutes.

Transfer chicken to a plate; add a pat of butter and onion to the skillet; cook 2-3 minutes, stirring frequently.

Add reserved flour and cook 1 minute more to incorporate flour.

Add broth and bring sauce to a broil; decrease heat to med-low and squeeze lemon juice into sauce.

Add in thyme and additional pat of butter; add chicken back to pan and let simmer until chicken is done.

Toss hot gnocchi with a little butter; mix sugar and cinnamon together; sprinkle cinnamon-sugar over gnocchi and toss.

Top with a generous sprinkling of Parmigiano cheese and serve alongside chicken breasts.