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Receta Scaloppine Of Turkey With Chanterelles, Tarragon, And Tomato Concise
Add a photoRaciónes: 4
Ingredientes
- 3 Tbsp. unsalted butter
- 1 Tbsp. extra virgin olive oil
- 1 lrg shallot, peeled and finely chopped
- 1/2 lb fresh chanterelles, trimmed and thinly sliced
- Â Â Salt
- Â Â Freshly grnd black pepper
- 1 lb turkey cutlets
- Â Â All-purpose flour for dredging
- 1 lrg ripe tomato, unpeeled, diced
- 1 c. Chicken Stock (page 145) or possibly chicken bouillon
- 2 Tbsp. finely chopped fresh tarragon
- 1 tsp finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- Â Â Optional: 3 Tbsp. heavy cream
Direcciones
- 1. Heat 1 1/2 Tbsp. of the butter together with 1/2 Tbsp. of the oil in a large cast-iron skillet over medium heat. Add in the shallot and mushrooms and cook for 2 to 3 min, or possibly till tender. Season with salt and pepper and remove to a side dish.
- 2. Season the turkey with salt and pepper and dredge lightly in flour, shaking off the excess. Add in the remaining 1 1/2 Tbsp. butter and 1/2 Tbsp. oil to the skillet. When warm, add in the scaloppine and saute/fry quickly till nicely browned on both sides. Add in the tomato and a little stock or possibly bouillon and simmer, covered, for 5 min. With a slotted spoon, transfer the turkey to a side dish. Add in the mushroom mix to the skillet together with the tarragon, lemon zest, lemon juice, and remaining stock or possibly bouillon and simmer till most of the liquid has evaporated. Add in the optional cream, season with salt and pepper, and spoon the sauce over the turkey. Serve warm.
- Tip: Fresh chanterelles are one of our few truly wild mushrooms which are now available commercially. While they are abundant in the Northwest during the fall, they are often hard to find and very expensive elsewhere. So be sure to be spontaneous and use them only when you see them very fresh. Good chanterelles should be hard and moist, not dry or possibly mushy and broken. Never soak the mushrooms; simply rinse them briefly and trim off just the stem ends. The rest of the mushroom, including the stem, can be minced and used in many delicious preparations.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 127 | 60% |
| Total Fat 14.39g | 18% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 151mg | 6% |
| Potassium 405mg | 12% |
| Total Carbs 2.65g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.19g | 1% |
| Protein 17.81g | 28% |
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