Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce
Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. One of my favorites. This time, I am going to 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 is easy, it is fast, it tastes yummy. It is appreciated by millions every day. 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 get started with this recipe, we have to prepare a few components. You can have brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce:
  1. Prepare for the chicken
  2. Make ready 3 large chicken breasts, fillet in half and pound flat
  3. Get flour for dredging
  4. Get 1 tsp each lemon pepper, garlic powder, wht pepper, grnd mustard
  5. Prepare 2 eggs, beaten
  6. Get panko crumbs
  7. Make ready for the sauce
  8. Make ready 1 lg shallot, fine chopped
  9. Make ready 8 lg crimini mushrooms, sliced thin
  10. Make ready 2 tbs butter
  11. Make ready 1 tbs minced garlic
  12. Take 6 sprigs fresh tarragon, minced
  13. Take 1 qt whipping cream
  14. Take 2 tbs granulated chicken bouillon
  15. Take 1 tsp white pepper
  16. Take 2 tbs prepared mustard
  17. Make ready 1 cup shredded parmesan Romano blend
  18. Make ready 1/8 cup corn starch mixed with cold water for thickening
  19. Take gnocchi, either home made or prepared
Instructions to make Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce:
  1. Prepare the chicken. Set up the breading station. Mix flour and seasonings. Beat eggs. Put panko in a bowl.
  2. 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.
  3. 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.
  4. Add rest of sauce ingredients except starch and cheese. Bring to a simmer.
  5. At the same time, heat oil in a pan to fry the chicken.
  6. First Dredge in seasoned flour. Then in egg, then in panko. Fry in pan until golden brown. Drain on paper towels.
  7. 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.
  8. Plate gnocchi. Serve chicken on top. If desired, garnish with more cheese and a small sprig of tarragon.
  9. Serve and enjoy.

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