Step-by-Step Guide to Make Award-winning Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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 meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to 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 cook that.

The ingredients needed to make Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce:

1. Get for the chicken
2. Prepare 3 large chicken breasts, fillet in half and pound flat
3. Take flour for dredging
4. Prepare 1 tsp each lemon pepper, garlic powder, wht pepper, grnd mustard
5. Prepare 2 eggs, beaten
6. Prepare panko crumbs
7. Make ready for the sauce
8. Prepare 1 lg shallot, fine chopped
9. Take 8 lg crimini mushrooms, sliced thin
10. Take 2 tbs butter
11. Take 1 tbs minced garlic
12. Take 6 sprigs fresh tarragon, minced
13. Get 1 qt whipping cream
14. Prepare 2 tbs granulated chicken bouillon
15. Get 1 tsp white pepper
16. Take 2 tbs prepared mustard
17. Take 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

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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