Step-by-Step Guide to Make Any-night-of-the-week Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce
Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Any-night-of-the-week Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first 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.
I have a roommate who is picky about mushrooms, so I cooked them separately. I recommend cooking them into the sauce.
Ingredients and spices that need to be Take to make Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce:
- for the chicken
- 3 large chicken breasts, fillet in half and pound flat
- flour for dredging
- 1 tsp each lemon pepper, garlic powder, wht pepper, grnd mustard
- 2 eggs, beaten
- panko crumbs
- for the sauce
- 1 lg shallot, fine chopped
- 8 lg crimini mushrooms, sliced thin
- 2 tbs butter
- 1 tbs minced garlic
- 6 sprigs fresh tarragon, minced
- 1 qt whipping cream
- 2 tbs granulated chicken bouillon
- 1 tsp white pepper
- 2 tbs prepared mustard
- 1 cup shredded parmesan Romano blend
- 1/8 cup corn starch mixed with cold water for thickening
- gnocchi, either home made or prepared
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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