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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 4
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A hint of brandy flavors the sautéed mushrooms. You might use port or sherry. For a special treat, try an assortment of wild mushrooms.
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RECIPE INGREDIENTS
| 1 tablespoon cooking oil |
| 1 pound turkey cutlets (about 3) |
| 1 1/4 teaspoons salt |
| 1/2 teaspoon fresh-ground black pepper |
| 2 tablespoons butter |
| 2 scallions, white bulbs and green tops chopped separately |
| 1 pound mushrooms, cut into thin slices |
| 1/3 cup brandy |
| 1 cup canned low-sodium chicken broth or homemade stock |
| 1/2 pound fettuccine |
| 1/4 cup heavy cream |
| 2 tablespoons chopped fresh parsley |
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DIRECTIONS
In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool, and then cut them into thin strips.
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Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
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In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with the parsley.
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Menu Suggestion
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A simple side dish of boiled or sautéed green beans is all that's needed.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
41g |
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