Turkey Scaloppine With Mushrooms

 

Ingredients:

6 Tablespoons Butter (3/4 Stick)

3 Cups Sliced Mushrooms

1 Teaspoons Dried Thyme, Crumbled

1 Teaspoon Fresh Lemon Juice

1/2 Cup Marsala Wine

1-1/2 Cups Canned Chicken Broth

8 Turkey Cutlets (About 3 oz Apiece)

All Purpose Flour

Chopped Fresh Chives Or Green Onion Tops

Directions:

Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.

Flatten the Turkey between two sheets of plastic wrap to about 1/4 inch. Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.

Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve

 

Yields

4 servings

 

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