Turkey Scaloppine With Sherried Cream Recipe
Ingredients
| Flour | 3 Tablespoon | |
| 1/4 teaspoon each dried rosemary and thyme, crumbled | ||
| Black pepper | 1/8 Teaspoon | |
| 4 turkey breast cutlets, each about 1/4 inch thick | ||
| Nonstick cooking spray | ||
| 1 tablespoon unsalted margarine | ||
| Dry sherry | 1/4 Cup (16 tbs) | |
| Low sodium chicken broth | 1/3 Cup (16 tbs) | |
| 1/2 teaspoon cornstarch blended with 1/4 cup each plain low fat yogurt and sour cream | ||
| 1 teaspoon Dijon or spicy brown mustard | ||
| Parsley | 1 Tablespoon, minced | |
Directions
Combine the flour, rosemary, thyme, and pepper on a plate.
Press the turkey cutlets into the mixture, coating them evenly all over and shaking off any excess.
Coat a heavy 10 inch skillet with the cooking spray, add the margarine, and set over moderately high heat about 30 seconds.
Add the turkey cutlets and brown about 2 minutes on each side, then transfer to a heated platter and keep warm.
Pour off any drippings from the skillet, add the sherry, and boil, uncovered, for 30 seconds.
Add the chicken broth, cornstarch mixture, and mustard, and cook, stirring, for 2 to 3 minutes or until the sauce is slightly thick.
Spoon the sauce over the turkey cutlets and sprinkle with the parsley.
Press the turkey cutlets into the mixture, coating them evenly all over and shaking off any excess.
Coat a heavy 10 inch skillet with the cooking spray, add the margarine, and set over moderately high heat about 30 seconds.
Add the turkey cutlets and brown about 2 minutes on each side, then transfer to a heated platter and keep warm.
Pour off any drippings from the skillet, add the sherry, and boil, uncovered, for 30 seconds.
Add the chicken broth, cornstarch mixture, and mustard, and cook, stirring, for 2 to 3 minutes or until the sauce is slightly thick.
Spoon the sauce over the turkey cutlets and sprinkle with the parsley.
Chef
