British turkey with hot mushroom sauce
Serves 4
Preparation Time: 8-10 minutes
Cooking Time: 17-20 minutes
Calories Per Portion: 241
Fat Per Portion: 10.2g
Ingredients
4 turkey escalopes, each about 100g/4oz in weight
2 tbsp seasoned flour
2 tbsp olive oil
3 garlic cloves, peeled and sliced
1-2 red chillies, deseeded and finely sliced
1 medium onion, peeled and cut into wedges
175g/6oz chestnut mushrooms, wiped and sliced
300ml/½ pint turkey or chicken stock
1 tbsp dark soy sauce
1 tbsp medium dry sherry
3 tbsp half fat crème fraîche
1 tbsp freshly chopped parsley to garnish
Freshly cooked tagliatelle or pappardelle pasta noodles to serve
Method
1. Coat the turkey escalopes in the seasoned flour and reserve the remaining flour. Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.
2. Add the remaining oil to the pan and gently sauté the garlic, chillies and onion for 3 minutes. Add the sliced mushrooms and continue to sauté for 3 more minutes or until the onion and mushrooms have softened but not browned. Sprinkle in the remaining flour and cook, stirring for 2 minutes.
3. Slowly stir the stock and soy sauce into the pan and bring to the boil, stirring throughout. Reduce the heat and return the turkey escalopes to the pan. Cover with a lid or a large sheet of tin foil and simmer gently for 4-6 minutes or until the turkey is thoroughly cooked.
4. Add the sherry and creme fraîche, then cook for 2 more minutes. Serve sprinkled with the chopped herbs and freshly cooked tagliatelle or pasta noodles.