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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here’s an elegant way to serve turkey without having to deal with the whole bird. If you are having a small get together for Thanksgiving, this recipe from chef Francis Anthony is one you might want to try. It would be lovely with a wild rice dish. Ingredients:
4 turkey breast cutlets |
all-purpose flour, for dredging the turkey |
2 tablespoons sweet butter |
1 tablespoon olive oil |
1 cup marsala, divided |
1 tablespoon marsala, divided |
4 large shallots, sliced |
1 cup chicken stock or 1 cup broth |
1 cup fresh mushrooms, sliced |
1/4 teaspoon dried sage |
salt & freshly ground black pepper |
chopped fresh parsley, for garnish |
1 lemon, cut into thin slices, for garnish |
Directions:
1. Dip the turkey cutlets in the flour to lightly coat both sides; shake off any excess.
2. In a large skillet, heat the butter and oil over MEDIUM heat. Add 1 Tablespoon of the Marsala. Cook the turkey cutlets for about 3 to 5 minutes on each side, or until lightly browned. Transfer the cutlets to a warm plate.
3. Add the shallots to the pan and cook for 4 to 6 minutes, or until they are transparent. Add the remaining 1 cup of Marsala, scraping up the browned bits from the bottom of the skillet. Add the chicken stock and simmer for 8 to 10 minutes, or until the sauce is reduced by about half. Add the mushrooms and sage and cook for about 5 minutes. Return the turkey to the skillet and heat through. Season with salt and pepper. Transfer the turkey to a serving platter. Garnish with parsley and lemon slices. Serves 4.
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