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Before you jump to Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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Obviously, it’s not at all hard to start incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce recipe. To cook brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce you need 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:
- Provide for the chicken
- Prepare 3 large chicken breasts, fillet in half and pound flat
- Provide flour for dredging
- Provide 1 tsp each lemon pepper, garlic powder, wht pepper, grnd mustard
- Get 2 eggs, beaten
- Prepare panko crumbs
- Prepare for the sauce
- Prepare 1 lg shallot, fine chopped
- You need 8 lg crimini mushrooms, sliced thin
- Take 2 tbs butter
- Use 1 tbs minced garlic
- Use 6 sprigs fresh tarragon, minced
- Provide 1 qt whipping cream
- You need 2 tbs granulated chicken bouillon
- Prepare 1 tsp white pepper
- Provide 2 tbs prepared mustard
- Take 1 cup shredded parmesan Romano blend
- You need 1/8 cup corn starch mixed with cold water for thickening
- Use 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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