Turkey Escalopes With Hot Mushroom Sauce Recipes

TURKEY ESCALOPES WITH HOT MUSHROOM SAUCE

Turkey Escalopes With Hot Mushroom Sauce image

Make and share this Turkey Escalopes With Hot Mushroom Sauce recipe from Food.com.

Provided by English_Rose

Categories Turkey Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 turkey escalopes, each about 4oz in weight
2 tablespoons seasoned flour
2 tablespoons olive oil
3 garlic cloves, peeled and sliced
1 -2 red chile, deseeded and finely sliced
1 medium onion, peeled and cut into wedges
6 ounces chestnut mushrooms, wiped and sliced
1 1/4 cups chicken stock
1 tablespoon dark soy sauce
1 tablespoon medium-dry sherry
3 tablespoons low-fat creme fraiche
1 tablespoon freshly chopped parsley (to garnish)

Steps:

Coat the turkey escalopes in the seasoned flour and reserve the remaining flour.
Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.
Add the remaining oil to the pan and gently sauté the garlic, chilis and onion for 3 minutes.
Add the sliced mushrooms and continue to sauté for 3 more minutes or until the onion and mushrooms have softened but not browned.
Sprinkle in the remaining flour and cook, stirring for 2 minutes.
Slowly stir the stock and soy sauce into the pan and bring to the boil, stirring throughout. Reduce the heat and return the turkey escalopes to the pan. Cover with a lid or a large sheet of tin foil and simmer gently for 4-6 minutes or until the turkey is thoroughly cooked.
Add the sherry and creme fraîche, then cook for 2 more minutes.

Nutrition Facts : Calories 138.6, Fat 7.9, SaturatedFat 1.2, Cholesterol 2.2, Sodium 364, Carbohydrate 12.3, Fiber 1.2, Sugar 4.1, Protein 4.7

TURKEY WITH MUSHROOM SAUCE

Turkey with Mushroom Sauce image

When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 boneless skinless turkey breast half (2-1/2 pounds)
2 tablespoons butter, melted
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water

Steps:

Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.

Nutrition Facts :

TURKEY SCALOPPINE WITH MUSHROOOMS

Turkey Scaloppine with Mushroooms image

Categories Mushroom Poultry turkey Sauté Kid-Friendly Quick & Easy Bon Appétit Small Plates

Yield Serves 4

Number Of Ingredients 9

Ingredients

6 tablespoons (3/4 stick) butter
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 3-ounce turkey cutlets
All purpose flour
Chopped fresh chives or green onion tops

Steps:

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.
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.

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