Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce
I have a roommate who is picky about mushrooms, so I cooked them separately. I recommend cooking them into the sauce.
Ingredients
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for the chicken
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3 large chicken breasts, fillet in half and pound flat
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flour for dredging
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1 tsp each lemon pepper, garlic powder, wht pepper, grnd mustard
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2 eggs, beaten
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panko crumbs
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for the sauce
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1 lg shallot, fine chopped
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8 lg crimini mushrooms, sliced thin
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2 tbs butter
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1 tbs minced garlic
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6 sprigs fresh tarragon, minced
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1 qt whipping cream
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2 tbs granulated chicken bouillon
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1 tsp white pepper
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2 tbs prepared mustard
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1 cup shredded parmesan Romano blend
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1/8 cup corn starch mixed with cold water for thickening
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gnocchi, either home made or prepared
Cooking Instructions
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1
Prepare the chicken. Set up the breading station. Mix flour and seasonings. Beat eggs. Put panko in a bowl.
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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.
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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.
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4
Add rest of sauce ingredients except starch and cheese. Bring to a simmer.
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5
At the same time, heat oil in a pan to fry the chicken.
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6
First Dredge in seasoned flour. Then in egg, then in panko. Fry in pan until golden brown. Drain on paper towels.
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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.
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8
Plate gnocchi. Serve chicken on top. If desired, garnish with more cheese and a small sprig of tarragon.
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9
Serve and enjoy.
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