Herbed Mushroom and Turkey Scallopini
- Ingredients
- 1 ½ tbsp (22 mL) Olive Oil
- 4 Turkey Breast cutlets - 4 oz (125 g)
- 12 oz (375 g) sliced Mushrooms
- ½ cup (125 mL) degreased Turkey Stock
- ¼ cup (50 mL) dry Sherry
- ½ tsp (2 mL) dried Thyme
- ½ tsp (2 mL) dried Rosemary
- ½ tsp (2 mL) Cornstarch
- 1 ½ tsp (7 mL) degreased Turkey Stock or Water
- Directions
- Pound the cutlets to 1/8th inch (3mm) thickness. In a large non stick skillet heat 2 ½ tsp (11 mL) oil over medium heat; brown cutlets about 2-3 minutes on each side (don’t overcook); remove and cover to keep warm. In the same skillet heat remaining 2 ½ tsp (11 mL) oil, cook and stir mushrooms 3-4 minutes. Add turkey stock, sherry and herbs; bring to a boil. Meanwhile mix cornstarch with stock or water until smooth; stir into mushroom mixture. Boil 1 minute to thicken slightly. Spoon mushroom sauce over cutlets and garnish with parsley.
- Tip
- For variety use one half portabello or other gourmet mushrooms. Serve with braised celery or fennel and garlic mashed potatoes.
