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
1/2 tsp (2 mL) salt, divided
1/2 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
1/2 cup (125 mL) white wine*
1/2 cup (125 mL) chicken broth
1/2 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.
Makes 4 servings.
Suggested wine pairing: Le Clos Jordanne Vineyard Pinot Noir 2005, Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines
*Note: If you do not have white wine, substitute with 1/2 cup (125 mL) of chicken broth.
Per serving: about 200 cal, 30 g pro, 4 g total fat (1 g sat fat), 6 g carb, 1 g fibre, 45 mg chol, 760 mg sodium. %RDI: iron 15%, calcium 4%, vit A 15%, vit C 20%
Source: Homegrown Ontario