Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce:
- Get for the chicken
- Make ready 3 large chicken breasts, fillet in half and pound flat
- Make ready flour for dredging
- Get 1 tsp each lemon pepper, garlic powder, wht pepper, grnd mustard
- Take 2 eggs, beaten
- Get panko crumbs
- Get for the sauce
- Get 1 lg shallot, fine chopped
- Prepare 8 lg crimini mushrooms, sliced thin
- Prepare 2 tbs butter
- Get 1 tbs minced garlic
- Prepare 6 sprigs fresh tarragon, minced
- Get 1 qt whipping cream
- Prepare 2 tbs granulated chicken bouillon
- Take 1 tsp white pepper
- Get 2 tbs prepared mustard
- Get 1 cup shredded parmesan Romano blend
- Prepare 1/8 cup corn starch mixed with cold water for thickening
- Get gnocchi, either home made or prepared
Instructions to make Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce:
- Prepare the chicken. Set up the breading station. Mix flour and seasonings. Beat eggs. Put panko in a bowl.
- Boil a LG pot of heavily salted water. Drop in gnocchi, boil 2 minutes until they float to the top. Strain, rinse, and set aside.
- For the sauce, melt butter in a wok or dutch oven. Add shallots and mushrooms. Sauté until they start to carmelize. Add garlic and tarragon. Sauté 2 more minutes.
- Add rest of sauce ingredients except starch and cheese. Bring to a simmer.
- At the same time, heat oil in a pan to fry the chicken.
- First Dredge in seasoned flour. Then in egg, then in panko. Fry in pan until golden brown. Drain on paper towels.
- When sauce simmers for a few minutes, add gnocchi and cheese. Return to a simmer. Sauce will thicken a bit. Use starch to bring to desired consistency.
- Plate gnocchi. Serve chicken on top. If desired, garnish with more cheese and a small sprig of tarragon.
- Serve and enjoy.
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