Turkey Scaloppine With Sherried Cream Recipe
Prepare to be astounded by the lovely and addictive flavors of this Turkey Scaloppine With Sherried Cream! I just love Main Dish recipes and this dish is my only favorite amongst them. A good way to use up Poultry is to make some irresistible Turkey Scaloppine With Sherried Cream. My friends tried this Turkey Scaloppine With Sherried Cream the other day and they simply adored it. Do I need to say more?
Ingredients
3 tablespoons flour
1/4 teaspoon each dried rosemary and thyme, crumbled
1/8 teaspoon black pepper
4 turkey breast cutlets, each about 1/4 inch thick
Nonstick cooking spray
1 tablespoon unsalted margarine
1/4 cup dry sherry
1/3 cup low sodium chicken broth
1/2 teaspoon cornstarch blended with 1/4 cup each plain low fat yogurt and sour cream
1 teaspoon Dijon or spicy brown mustard
1 tablespoon minced parsley
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.
