Here’s an elegant way to serve turkey without having to deal with the whole bird. If you are having a small get together for Thanksgiving, this recipe from chef Francis Anthony is one you might want to try. It would be lovely with a wild rice dish.
Ingredients: [‘turkey breast cutlets’, ‘all-purpose flour’, ‘sweet butter’, ‘olive oil’, ‘marsala’, ‘marsala’, ‘shallots’, ‘chicken stock’, ‘fresh mushrooms’, ‘dried sage’, ‘salt %26 freshly ground black pepper’, ‘fresh parsley’, ‘lemon’]
Quantity of Ingredients: [“4 turkey breast cutlets”,” all-purpose flour, for dredging the turkey “,”2 tablespoons sweet butter”,”1 tablespoon olive oil”,”1 cup marsala, divided “,”1 tablespoon marsala, divided “,”4 large shallots, sliced “,”1 cup chicken stock or 1 cup broth”,”1 cup fresh mushrooms, sliced “,”1/4 teaspoon dried sage”,” salt u0026 freshly ground black pepper”,” chopped fresh parsley, for garnish “,”1 lemon, cut into thin slices, for garnish “]
Number of Servings: 4
Steps: [‘Dip the turkey cutlets in the flour to lightly coat both sides; shake off any excess.’, ‘In a large skillet, heat the butter and oil over MEDIUM heat. Add 1 Tablespoon of the Marsala. Cook the turkey cutlets for about 3 to 5 minutes on each side, or until lightly browned. Transfer the cutlets to a warm plate.’, ‘Add the shallots to the pan and cook for 4 to 6 minutes, or until they are transparent. Add the remaining 1 cup of Marsala, scraping up the browned bits from the bottom of the skillet. Add the chicken stock and simmer for 8 to 10 minutes, or until the sauce is reduced by about half. Add the mushrooms and sage and cook for about 5 minutes. Return the turkey to the skillet and heat through. Season with salt and pepper. Transfer the turkey to a serving platter. Garnish with parsley and lemon slices. Serves 4.’]