Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes
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! This dish combines tender turkey cutlets with a rich and velvety sherry cream sauce, enhanced by earthy mushrooms and the subtle tang of artichokes. Serve it over pasta, rice, or alongside crusty bread for a complete and satisfying meal that’s sure to impress.
Servings: 4
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.
Notes
SUBSTITUTIONS:
- Can also use chicken or pork cutlets.
- 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.
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