Recipe of Perfect Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive 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 will be really 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:

1. Make ready for the chicken
2. Get large chicken breasts, fillet in half and pound flat
3. Get flour for dredging
4. Make ready each lemon pepper, garlic powder, wht pepper, grnd mustard
5. Get eggs, beaten
6. Make ready panko crumbs
7. Prepare for the sauce
8. Get lg shallot, fine chopped
9. Prepare lg crimini mushrooms, sliced thin
10. Make ready butter
11. Get minced garlic
12. Get fresh tarragon, minced
13. Make ready whipping cream
14. Take granulated chicken bouillon
15. Make ready white pepper
16. Take prepared mustard
17. Prepare shredded parmesan Romano blend
18. Get corn starch mixed with cold water for thickening
19. Get gnocchi, either home made or prepared

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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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