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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must 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.

The ingredients needed to make Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce:

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

Instructions 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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