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Whether you are a college student just beginning your very own cooking experiments or a skilled cook with several supper events under your belt, there is always something new to learn about cooking. We hope these Brads Chicken cutlets & gnocchi w/ mushroom tarragon cream sauce recipe and tips can help you in your kitchen area tonight, and also get used to fantastic home-cooked meals.

Provide for the chicken.
Provide large chicken breasts, fillet in half and pound flat.
Use flour for dredging.
Use each lemon pepper, garlic powder, wht pepper, grnd mustard.
You need eggs, beaten.
Use panko crumbs.
Use for the sauce.
Prepare lg shallot, fine chopped.
You need to prepare lg crimini mushrooms, sliced thin.
You need to prepare butter.
You need minced garlic.
Provide fresh tarragon, minced.
Use whipping cream.
You need granulated chicken bouillon.
Prepare white pepper.
Provide prepared mustard.
You need shredded parmesan Romano blend.
Provide corn starch mixed with cold water for thickening.
You need gnocchi, either home made or prepared.

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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