Turkey Escalopes With Hot Mushroom Sauce Recipes
TURKEY ESCALOPES WITH HOT MUSHROOM SAUCE
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
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 SCALOPPINE WITH MUSHROOOMS
Categories Mushroom Poultry turkey Sauté Kid-Friendly Quick & Easy Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
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.
VEAL ESCALOPES WITH CREAM SAUCE
These are delicious served with a seasonal green vegetable such as buttered courgettes or broccoli. Fresh tarragon has a far better flavour than dried tarragon in this recipe, so be sure to use it, if available.
Provided by Cook It Simply
Number Of Ingredients 7
Steps:
- Sprinkle the escalopes with the tarragon and salt and pepper to taste. Heat a spoon of oil and knob of butter in a large frying pan and, when foaming, add two of the escalopes and half the lemon juice. Fry over high heat for 2 to 3 minutes on each side or until tender.
- Remove from the pan and set aside. Heat a little more oil and butter in the pan. Add the remaining escalopes and. fry as before. When they are tender, remove from the pan and add to the other escalopes.
- Add the mushrooms to the pan and fry for 1 minute. Stir in the cream and return the escalopes to the pan. Reheat gently for 1 to 2 minutes.
- Do not let the sauce boil or it will curdle. Adjust seasoning and transfer to a hot serving platter. Serve immediately.
Nutrition Facts : Calories 264 kcal, Carbohydrate 3 g, Protein 24 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 106 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
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