Turkey and Mushroom Fricassee
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 turkey breasts
- ½ cup all-purpose flour
- 1 tsp salt
- ¼ tsp ground Black pepper
- ¼ tsp paprika
- 2 Tbsps butter (divided)
- 1 Tbsp olive oil
- 1 onion (peeled and chopped)
- 3 cups sliced Mushrooms
- 1 ½ cups Chicken broth
- ½ cup dry white wine
- 1 ½ tsps chopped, fresh rosemary
- 2 tsps chopped, fresh parsley
- 2 cloves garlic cloves (peeled and minced)
- 2 Tbsps flour
- 2 Tbsps cold water
- ½ cup cream (plus if needed)
Preparation steps
1.
Place turkey cutlets between 2 sheets of plastic wrap and pound gently and evenly with a rolling pin or meat tenderizer. Combine flour, salt, pepper, and paprika; dredge turkey in seasoned flour to coat both sides.
2.
In a large skillet over medium heat, melt 1 tablespoon butter and oil together. Sauté turkey cutlets, a few at a time, until browned and cooked through, or about 2 to 3 minutes on each side. Transfer cutlets to a warm plate and keep warm.
3.
Add onion and sliced mushrooms to the skillet along with remaining 1 tablespoon butter. Cook until onions are translucent and mushrooms are lightly browned. Add the broth, wine, rosemary, parsley, and garlic. Increase the heat and simmer briskly until reduced by about 1/3 to 1/2. Reduce heat to medium-low.
4.
Stir the flour and water mixture into the broth mixture. Cook, stirring, until thickened. Add about 1/2 cup of the cream. Taste and add more cream if the sauce seems too strong. Meanwhile, slice the turkey into bite-size pieces and add to mushroom and sauce mixture; heat through. Serve.
5.
Serves 4 to 6.
