Recipe of Gordon Ramsay Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook brads chicken cutlets & gnocchi w/ mushroom tarragon cream sauce using 19 ingredients and 9 steps. Here is how you can achieve it.

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

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