Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes

5 from 3 votes
40 minutes
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Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes is a lovely entree that’s easy to prepare!  It’s perfect for any occasion at any time of year!  Serve Mini Pumpkin Cheesecakes for dessert!

Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes - Overhead shot of finished dish on white platter

Whether you’re planning a quiet Thanksgiving or just want to prepare a special dinner with friends this holiday season, rich and wonderful Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes is a perfect choice.  It’s elegant and easy enough for a weeknight!

Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichoke Hearts - Overhead shot of dish on white platter and gray stone background

What is scallopini?

There are various spellings for this Italian technique, including “scallopine.”  No matter how you spell it, it’s a thinly sliced cut of meat which is then pounded so the end result is almost paper-thin.  Afterward, it is dredged in flour and pan-fried.  Chicken, veal or pork are also used as scallopini.

How to make Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes:

  • Start with approximately 1 to 1 1/2 pounds of turkey breast cutlets.  You can have your butcher thinly slice a turkey breast into cutlets or you can purchase them already in cutlet form at Whole Foods.  If you’re careful, you can do it yourself with a good boning knife.
  • A quick brining adds flavor and tenderness.
  • When pounding meat for scallopini, I place a gallon-size zipper-top bag over the meat.  A single layer of plastic wrap will tear too easily.  This keeps my mallet clean, keeps stray bits contained, and the meat won’t tear as easily.
Overhead shot of turkey cutlets on white plastic cutting board
  • Dredge in all-purpose flour that has been seasoned with salt and black pepper.
Overhead shot of turkey cutlets on white cutting board that have been dredged in flour
  • Heat butter and oil in a large skillet over medium-high heat and brown the cutlets on both sides until they’re cooked through to 165 degrees in the center.  I like to use a combination of butter and oil for more flavor and the butter helps to brown the turkey.
Overhead shot of turkey scallopini in large nonstick skillet that has been browned on both sides
  • Transfer the cutlets to a plate, tent to keep warm and make the sauce.
  • Refresh the butter and oil combination and cook the shallots and mushrooms.  To get mushrooms to brown nicely, resist the urge to stir them too much.  They contain a lot of water that needs to get cooked out before they will brown so direct heat is important.  And definitely, do not salt them until they’re nicely browned!
Close-up shot of browned mushrooms in skillet
  • Add the garlic and thyme then sprinkle flour over the mushrooms and cook it for 1-2 minutes.
  • Add sherry and bring to a boil.
  • Stir in the chicken broth and heavy cream and simmer until the sauce has thickened.
  • Place the turkey cutlets back in the sauce and heat through.
  • That’s it!

How to lighten a cream sauce:

Whenever I prepare cream-style sauces for my clients, I very seldom use just heavy cream.  Heavy cream is too heavy, calorie-laden and can be tough on the tummy.

Instead, I use mostly broth and add only a small amount of heavy cream.  This way, it still feels and tastes rich without the heaviness and extra calories.  With the other seasonings, sherry as in this dish and a flavorful broth, it’s difficult to notice the difference.

Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichoke Hearts - Overhead shot of finished dish in skillet with white towel wrapped around handle
Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichoke Hearts - Straight-on close-up shot of dish in skillet
Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes - Overhead close-up shot of finished dish in skillet
Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes - Overhead shot of finished dish with platter at an angle with wine bottle, glass, serving utensils and napkin

This recipe is also perfect as an elegant way to use Thanksgiving turkey leftovers!  Simply prepare the sauce and add cooked, leftover turkey and heat through.

Enjoy!

Serve with:

For more great small-scale turkey recipes, try my:

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Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes - Overhead shot of finished dish on white platter

Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes

5 from 3 votes

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By: Carol | From A Chef’s Kitchen
Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes is a lovely entree that's easy to prepare!  It's perfect for any occasion at any time of year!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Chicken and Turkey
Cuisine Mediterranean
Servings 4
Calories 466 kcal

Ingredients
  

  • 1/2 cup all-purpose flour - divided
  • Salt and freshly ground black pepper
  • 1 1/2 pounds turkey scallopini - (cutlets) pounded thin
  • 3 tablespoons butter - divided
  • 2 tablespoons olive oil - divided
  • 2 medium shallots - finely chopped
  • 1 package (8-ounce) cremini mushrooms - or a combination of wild mushrooms, sliced
  • 3 cloves garlic - minced
  • 2 teaspoons chopped fresh thyme - or 1/2 teaspoon dried thyme
  • 3/4 cup dry sherry
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 can (15-ounce) quartered artichoke hearts - drained and gently patted dry
  • Chopped fresh parsley - for garnish

Instructions
 

  • Combine 1/4 cup all-purpose flour, 1/4 teaspoon salt and black paper on a plate. Dredge turkey in flour combination, shaking off excess.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet or sauté pan over medium-high heat.
  • Add turkey scallopine. Reduce heat to medium and cook 2-3 minutes per side or until golden and cooked through. Transfer to plate; cover to keep warm.
  • Add remaining butter and oil to the pan. Add the shallot, reduce heat to low and cook 3-4 minutes or until softened.
  • Add mushrooms. Cook 3-4 minutes or until mushrooms soften, release their liquid and are nicely browned. Add garlic and fresh thyme.
  • Sprinkle remaining flour over mushrooms and cook 1-2 minutes.
  • Add sherry to pan. Bring to a boil and cook 1-2 minutes.
  • Add chicken broth and heavy cream and return to a boil. Reduce heat to medium-low and simmer 4-5 minutes or until slightly thickened.
  • Add artichoke hearts.
  • Return scallopinI to pan and heat through. Adjust seasoning with salt and black pepper as desired. Sprinkle with chopped parsley and serve.

Recipe Notes

SUBSTITUTIONS:  Can also use chicken or pork cutlets.

Nutrition

Serving: 1 | Calories: 466kcal | Carbohydrates: 18g | Protein: 47g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 144mg | Sodium: 540mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 506IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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5 from 3 votes (2 ratings without comment)

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Recipe Rating




5 Comments

  1. 5 stars
    I made the Turkey Scallopini recipe last evening and it was delicious. Pounding the turkey cutlets is a must and so easy to do. Chef Carol proves that by using a half cup of heavy cream along with chicken stock makes a delightfully creamy and tasty sauce. Tasted even better today for lunch.

  2. I made the Turkey Scallopini recipe last evening and it was delicious. Pounding the turkey cutlets is a must and so easy to do. Chef Carol proves that by using a half cup of heavy cream along with chicken stock makes a delightfully creamy and tasty sauce. Tasted even better today for lunch.

    1. Hi, Gemma, Thanks so very much! I cut all my “cream” sauces with chicken broth to lighten them up as chicken stock has a certain “richness” to it, too. Glad you enjoyed!