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

Hi everyone, I hope you’re having an amazing day. Today, I’m gonna show you how to make a distinctive dish, brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
  1. for the chicken
  2. 3 large chicken breasts, fillet in half and pound flat
  3. flour for dredging
  4. 1 tsp each lemon pepper, garlic powder, wht pepper, grnd mustard
  5. 2 eggs, beaten
  6. panko crumbs
  7. for the sauce
  8. 1 lg shallot, fine chopped
  9. 8 lg crimini mushrooms, sliced thin
  10. 2 tbs butter
  11. 1 tbs minced garlic
  12. 6 sprigs fresh tarragon, minced
  13. 1 qt whipping cream
  14. 2 tbs granulated chicken bouillon
  15. 1 tsp white pepper
  16. 2 tbs prepared mustard
  17. 1 cup shredded parmesan Romano blend
  18. 1/8 cup corn starch mixed with cold water for thickening
  19. gnocchi, either home made or prepared
Steps 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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