Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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To get started with this particular 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 cook it.
The ingredients needed to make Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce:
- Prepare for the chicken
- Prepare 3 large chicken breasts, fillet in half and pound flat
- Prepare flour for dredging
- Take 1 tsp each lemon pepper, garlic powder, wht pepper, grnd mustard
- Prepare 2 eggs, beaten
- Make ready panko crumbs
- Take for the sauce
- Get 1 lg shallot, fine chopped
- Prepare 8 lg crimini mushrooms, sliced thin
- Take 2 tbs butter
- Make ready 1 tbs minced garlic
- Make ready 6 sprigs fresh tarragon, minced
- Prepare 1 qt whipping cream
- Prepare 2 tbs granulated chicken bouillon
- Take 1 tsp white pepper
- Make ready 2 tbs prepared mustard
- Take 1 cup shredded parmesan Romano blend
- Get 1/8 cup corn starch mixed with cold water for thickening
- Prepare gnocchi, either home made or prepared
See more ideas about Chicken cutlets, Cutlets, Recipes. Chicken cutlets figure at the top of my brother's list of favourite foods - and not just any cutlets, but those made by us. Breaded chicken cutlets are fairly easy to make, they just take a few steps. Arrange breaded chicken cutlets in a single layer on a large plate, or separate layers with plastic wrap.
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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