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Turkey With Mushrooms

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

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.