Turkey Scallopini In Mushroom Onion Sauce Recipes

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TURKEY SCALLOPINI IN MUSHROOM-ONION SAUCE



Turkey Scallopini in Mushroom-Onion Sauce image

Cream cheese, chicken broth and chopped fresh parsley make a simple but tasty base for the mushroom-onion sauce in this turkey scallopini dish.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 turkey cutlets (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing, divided
1/2 lb. fresh mushrooms, chopped
1 small onion, chopped
1 tsp. chopped fresh thyme
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup chopped fresh parsley

Steps:

  • Pound turkey to 1/4-inch thickness. Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add turkey; cook 1 min. on each side or until browned on both sides. Transfer to plate; cover to keep warm.
  • Add remaining dressing to skillet; stir in mushrooms, onions and thyme. Cook 10 min. or until mushrooms are tender, stirring frequently. Add broth and cream cheese; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
  • Return turkey to sauce; cook 2 min. or until turkey is done and sauce is heated through. Sprinkle with parsley.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

TURKEY SCALLOPINI



Turkey Scallopini image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 9

Cooking oil
4 ounces turkey breast, cut into bite-sized pieces
Garlic salt
Flour, for dredging
1-ounce chopped onion
1 1/2 ounces mushrooms
1 clove garlic, minced
3 ounces turkey or chicken broth
2 ounces Marsala wine

Steps:

  • In a skillet heat a few tablespoons of cooking oil. Sprinkle the turkey breast pieces with garlic salt and then roll in the flour until coated. Brown the turkey breast pieces in the oil and then add the onion, mushrooms, and garlic. Cook a few more minutes and then drain off the excess oil. Add the broth and Marsala wine and reduce heat. Simmer until sauce thickens.

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

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.

TURKEY SCALLOPINI WITH CAPERS AND LEMON



Turkey Scallopini with Capers and Lemon image

Categories     Garlic     Poultry     turkey     Sauté     Dinner     Winter     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1/2 pound (1/4-inch-thick) sliced raw turkey cutlets
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
1 to 1 1/2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
  • Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

QUICK TURKEY SCALLOPINI



Quick Turkey Scallopini image

Here's one of my most-requested recipes, thanks to the special white wine and mustard sauce. It makes an ordinary weeknight dinner feel like a little party. -Susan Warren, North Manchester, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/3 cup all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1 package (17.6 ounces) turkey breast cutlets
4 teaspoons canola oil
1/4 cup white wine or reduced-sodium chicken broth
1/2 teaspoon cornstarch
1/3 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 teaspoon spicy brown mustard
Paprika, optional

Steps:

  • In a shallow bowl, mix flour and seasonings. Dip cutlets in flour mixture to coat both sides; shake off excess. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add turkey in batches and cook 2-4 minutes on each side or until no longer pink. Remove to a serving plate; keep warm., Add wine to pan; increase heat to medium-high. Cook 30 seconds, stirring to loosen browned bits from pan. In a small bowl, mix cornstarch and broth until smooth; stir into skillet. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened., Stir in sour cream and mustard; heat through. Pour over turkey. If desired, sprinkle with paprika.

Nutrition Facts : Calories 263 calories, Fat 8g fat (2g saturated fat), Cholesterol 88mg cholesterol, Sodium 194mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

TURKEY SCALLOPINI



Turkey Scallopini image

Quick-cooking turkey breast slices make this recipe a winner when you only have a few minutes to fix a satisfying meal. I've also used flattened boneless skinless chicken breast halves in place of the turkey of this entree. -Karen Adams, Cleveland, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 package (17.6 ounces) turkey breast cutlets
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, cubed
Minced fresh parsley

Steps:

  • Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese. , Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. , Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

Nutrition Facts : Calories 358 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.

TURKEY SCALLOPINI WITH LEMON CAPER SAUCE



Turkey Scallopini With Lemon Caper Sauce image

Turkey breast cutlets (now conveniently available pre-cut at the local grocery) have a texture and flavor similar to veal (which I don't eat) and is more flavorful than chicken, but it works across the board, to your preference. Make extra sauce if you want to serve over pasta or rice: this is an amount sufficient for the scallopini. Adapted from a Craig Claiborn recipe. Can be made ahead and frozen, thaw/reheat to serve over freshly-prepared pasta or rice.

Provided by East Wind Goddess

Categories     < 60 Mins

Time 1h

Yield 4 scallopini with sauce, 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs turkey breast, raw, sliced 1/4 inch thick
1/2 cup all-purpose flour
3 tablespoons olive oil
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup white wine
4 tablespoons lemon juice, fresh
1 teaspoon lemon zest
2 tablespoons capers, rinsed
2 tablespoons parsley (Italian parsley)

Steps:

  • Rinse turkey and pat dry and season with salt and pepper.
  • Dredge half of turkey slices in flour, shaking off excess.
  • Heat 1 T oil in a 12-inch heavy skillet over high heat until shimmering, then sauté cutlets until browned on both sides and just cooked through, (about 5 minutes).
  • Transfer to a platter and keep warm, covered.
  • Dredge and sauté remaining turkey with the remaining oil in same manner.
  • Add another 1 tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Don't overcook, or it will become bitter.
  • Add broth and wine, and deglaze over moderately high heat.
  • Saute until liquid is reduced to about 3/4 cup.
  • Stir in lemon juice, capers, parsley (or basil), and salt and pepper to taste.
  • Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

CHICKEN SCALLOPINI



Chicken Scallopini image

While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

Provided by Strangecacti

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 12

1 clove garlic, pressed
¼ cup butter, softened
2 skinless, boneless chicken breast halves
½ cup all-purpose flour
salt and ground black pepper to taste
4 ounces sliced mushrooms
20 capers, or to taste
2 tablespoons lemon juice
¼ cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2 lemon slices

Steps:

  • In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
  • Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
  • Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
  • Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g

TURKEY SCALLOPINI WITH LEMON AND CAPERS



Turkey Scallopini With Lemon and Capers image

This is so delightful and really quite easy for such a deluxe taste. The cook time should be taken with a grain of salt as it will differ greatly depending on just how thick your cutlets actually are and whether you are browning and cooking the turkey cutlets on an electric or a gas stove [more time for electric, less for gas]. The amounts for the herbs and capers do not have to be precise; an approximation according to your likes works fine!

Provided by Gaia22

Categories     Lemon

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs sliced raw turkey cutlets (1/4-inch thick)
salt, to taste
fresh ground pepper, to taste
1/2 cup all-purpose flour
4 tablespoons olive oil
2 large garlic cloves, minced
1 cup chicken broth or 1 cup homemade turkey broth
1 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter

Steps:

  • Pat turkey dry and season with salt and pepper.
  • Coat the slices in flour and shake off any excess.
  • Over high heat in a large heavy skillet, heat 1 1/2 tablespoon oil and brown half of the turkey cutlets, cooking until just cooked through.
  • Remove to a covered platter and keep warm.
  • Add and heat another 1 1/2 tablespoons oil and brown and cook the rest of the turkey in the same way, also removing to the covered platter to be kept warm when finished.
  • Turn down heat a bit and add remaining tablespoon of oil to skillet. Cook the garlic in the oil until fragrant, careful not to burn, about 30 seconds.
  • Then, over moderately high heat, deglaze pan with the broth. Be sure to get all the beautiful browned bits loose & into the broth!
  • Boil broth until reduced to about 3/4 cup.
  • Stir in lemon juice, capers, parsley, salt and pepper to taste, and butter. Whisk sauce until smooth.
  • Return turkey cutlets and any juices to the saucepan and simmer until heated through, about 1-2 minutes.

Nutrition Facts : Calories 438.5, Fat 22.5, SaturatedFat 6.5, Cholesterol 117.4, Sodium 456, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 43.3

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