Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is something that I have loved my whole life. They’re fine and they look wonderful.
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To get started with this particular recipe, we must first 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:
- Make ready for the chicken
- Get 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
- Take panko crumbs
- Make ready for the sauce
- Make ready 1 lg shallot, fine chopped
- Make ready 8 lg crimini mushrooms, sliced thin
- Get 2 tbs butter
- Get 1 tbs minced garlic
- Take 6 sprigs fresh tarragon, minced
- Take 1 qt whipping cream
- Get 2 tbs granulated chicken bouillon
- Make ready 1 tsp white pepper
- Prepare 2 tbs prepared mustard
- Take 1 cup shredded parmesan Romano blend
- Get 1/8 cup corn starch mixed with cold water for thickening
- Make ready gnocchi, either home made or prepared
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Steps 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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