Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. One of my favorites. For mine, I will make it a bit tasty. 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 appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is something that I’ve loved my entire life. They are nice and they look wonderful.
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To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Prepare 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
- Make ready panko crumbs
- Get for the sauce
- Take 1 lg shallot, fine chopped
- Get 8 lg crimini mushrooms, sliced thin
- Make ready 2 tbs butter
- Take 1 tbs minced garlic
- Prepare 6 sprigs fresh tarragon, minced
- Prepare 1 qt whipping cream
- Get 2 tbs granulated chicken bouillon
- Prepare 1 tsp white pepper
- Get 2 tbs prepared mustard
- Get 1 cup shredded parmesan Romano blend
- Take 1/8 cup corn starch mixed with cold water for thickening
- Take gnocchi, either home made or prepared
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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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