Turkey Smothered in Wild Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Complement this earthy entrée with braised brussels sprouts and buttered orzo. Warm gingerbread squares make a great ending. Ingredients:
4 3-ounce turkey breast fillets (each about 1/4 inch thick) |
2 tablespoons (1/4 stick) butter |
12 ounces fresh assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced |
1/4 cup finely chopped shallots |
1/2 cup low-salt chicken broth |
2 tablespoons dry sherry |
2 tablespoons chopped fresh tarragon |
Directions:
1. Sprinkle turkey fillets with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add turkey and cook until golden and cooked through, about 2 minutes per side. Transfer turkey to 2 plates. Tent with foil to keep warm.
2. Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots; stir to blend. Cover and cook until mushrooms soften and release juices, about 5 minutes. Uncover and sauté until tender, about 2 minutes longer. Stir in chicken broth, Sherry, and half of tarragon. Boil until thickened to sauce consistency, scraping up browned bits, about 2 minutes. Spoon mushroom sauce over turkey. Sprinkle with remaining tarragon and serve.
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