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.
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.
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.