Turkey With Mushrooms

Name: Turkey With Mushrooms
Ingredients: 1 lb (500 g) Ontario turkey cutlets/scaloppini; ½ tsp (2 mL) salt, divided; ½ tsp (2 mL) cracked black pepper, divided; 1 tbsp (15 mL) olive oil; 1 clove garlic, minced; 1 shallot, minced; 2 cups (500 mL) chopped mixed mushrooms, such as shiitakes, cremini, oyster and portobello; ½ cup (125 mL) white wine*; ½ cup (125 mL) chicken broth; ½ cup (125 mL) flat leaf parsley, minced

Mushrooms, garlic and shallots combine with white wine to create a light and flavourful sauce for tender Ontario turkey cutlets. This no-fuss weeknight recipe is made using one skillet and ready to serve in under 20 minutes.

1 lb (500 g) Ontario turkey cutlets/scaloppini

½ tsp (2 mL) salt, divided

½ tsp (2 mL) cracked black pepper, divided

1 tbsp (15 mL) olive oil

1 clove garlic, minced

1 shallot, minced

2 cups (500 mL) chopped mixed mushrooms, such as shiitakes, cremini, oyster and portobello

½ cup (125 mL) white wine*

½ cup (125 mL) chicken broth

½ cup (125 mL) flat leaf parsley, minced

Steps:

Preheat oven to 275°F (140°C).

Season turkey with 1/4 tsp salt and 1/4 tsp pepper. In large, heavy skillet, heat oil over medium-high heat. In batches, brown cutlets on both sides until just cooked through, about 3 minutes per side. Transfer to plate and keep warm in oven while making sauce.

In same skillet, cook garlic and shallots until softened and tender, about 3 minutes. Stir in mushrooms and remaining salt and pepper, cook until mushrooms are golden brown and no liquid remains, about 5 minutes. Pour in wine and stir often, until reduced by half; add chicken broth and parsley. Cook until slightly thickened, about 3 minutes.

To serve, spoon sauce over cutlets.

Cook's Notes:

Makes 4 servings

Suggested wine pairing: Le Clos Jordanne Vineyard Pinot Noir 2005, Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines

*If you do not have white wine, substitute with 1/2 cup (125 mL) of chicken broth.

CategoryDinner

Back to Search