Packed with flavour, this 30-minute meal is simple yet sophisticated.
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The flavours in this recipe could be my most favourite of all time. This Turkey Scallopini, Mushrooms and Artichokes in Madeira Cream Sauce has a creamy slightly sweet wine sauce with briny capers and tart artichoke… yum.
Thin cut, boneless turkey breast cutlets are the main player here. I found them packaged at my local Loblaws, where they’re sliced very thin – no pounding required! You only need to quick-fry these babies, 1-2 minutes per side. When the turkey is nestled in this sophisticated wine sauce, it’s a dish fit for company. No one will ever know how easy it was…
Maderia is a fortified wine made on islands off the coast of Portugal. It can be consumed as an aperitif on its own or with dessert. Cheaper versions are flavoured with salt and pepper to use in cooking. If you don’t have any Maderia, a dry fortified wine, like sherry, will work just as well.
You have got to try this Turkey Scallopini, Mushrooms and Artichokes in Madeira Cream Sauce… it is delicious! Serve alone or over rice, buttered noodles or mashed potatoes. Enjoy!
Turkey Scallopini, Mushrooms and Artichokes in Madeira Cream Sauce
EMAIL Recipe Share on FacebookIngredients
- 2 Tbsp canola oil
- ¾ lb. Turkey Breast Scallopini, 4 pieces
- 1/3 cup flour for dredging turkey
- salt and pepper
- 1/3 cup pancetta, diced
- 227 g package sliced cremini mushrooms
- 2 Tbsp capers
- 1 Tbsp garlic, minced
- 1 – 398 mL can artichoke hearts, quartered
- ½ cup Madeira wine or dry sherry
- 2 Tbsp lemon juice
- ½ cup heavy cream
- ½ cup poultry broth or water
- 1 Tbsp cornstarch
- salt and pepper to taste
- 3 Tbsp fresh chopped parsley
Instructions
- In a large skillet over med-high heat add canola oil. Sprinkle turkey breast scallopini with salt and pepper and dredge in flour. Add to hot pan and fry, 1-2 minutes per side, depending on thickness, until just cooked. Remove to a plate and cover with foil to keep warm.
- Clean out the skillet with a paper towel. Return to med-high heat and add pancetta. Cook until brown and crisp, about 5 minutes. Add mushrooms and sauté until fully cooked, about 8-10 minutes.
- Add artichokes, capers and garlic and cook, stirring for 1 minute.
- Add Maderia and lemon juice, bring to a boil and cook 1 minute. Add cream and cook one minute. Add cornstarch to a bit of poultry stock until smooth. Add to pan with remaining stock. Cook 1 minute.
- Add cooked turkey back to pan and warm through a few minutes. Season with salt and pepper if needed. Sprinkle with fresh parsley and serve over buttered noodles.
This post is part of a paid sponsored series with CanadianTurkey.ca. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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