In a preheated saute pan over medium high heat, season chicken breast with salt & pepper and pan sear in olive oil Cook until skin is crisped then flip and placed in a preheated 450 degree oven until chicken reaches an interal temperature of 165 degrees (about 10 minutes).
In a preheated saute pan using olive oil saute gnocchi until lightly browned. Add mushrooms, escarole & pancetta and mix to cook all ingredients evenly. Add marsala wine and reduce by half. Add veal stock, chicken stock, parmesan, and rosemary. Place in a bowl and top off with chicken.