Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce

Name: Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce
Yield: 4 servings
Cuisine: American
Ingredients: 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

wingmaster835 @wingmaster

Sequim Washington

I have a roommate who is picky about mushrooms, so I cooked them separately. I recommend cooking them into the sauce.

wingmaster835 @wingmaster

Sequim Washington

I have a roommate who is picky about mushrooms, so I cooked them separately. I recommend cooking them into the sauce.

Saved

Ingredients

4 servings

for the chicken
3large chicken breasts, fillet in half and pound flat
flour for dredging
1 tspeach lemon pepper, garlic powder, wht pepper, grnd mustard
2eggs, beaten
panko crumbs
for the sauce
1lg shallot, fine chopped
8lg crimini mushrooms, sliced thin
2 tbsbutter
1 tbsminced garlic
6 sprigsfresh tarragon, minced
1 qtwhipping cream
2 tbsgranulated chicken bouillon
1 tspwhite pepper
2 tbsprepared mustard
1 cupshredded parmesan Romano blend
1/8 cupcorn starch mixed with cold water for thickening
gnocchi, either home made or prepared

Saved

Steps

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.

Saved

Cooksnaps

Saved

wingmaster835 @wingmaster

on July 08, 2017 01:52

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.