Homegrown Ontario Turkey With Mushrooms
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.
Suggested wine pairing: Le Clos Jordanne Vineyard Pinot Noir 2005, Courtesy of Wines of Ontario & Mark Moffat Sommelier, Dine N Vines
| 1 lb | Homegrown Ontario turkey cutlets/scaloppini | 500 g |
| 1/2 tsp | salt, divided | 2 mL |
| 1/2 tsp | cracked black pepper, divided | 2 mL |
| 1 tbsp | olive oil | 15 mL |
| 1 | clove garlic, minced | 1 |
| 1 | shallot, minced | 1 |
| 2 cups | chopped mixed mushrooms, such as shiitakes, cremini, oyster and portobello | 500 mL |
| 1/2 cup | white wine* | 125 mL |
| 1/2 cup | chicken broth | 125 mL |
| 1/2 cup | flat leaf parsley, minced | 125 mL |
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.
*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 (www.homegrownontario.ca)
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