By: Mary John Resch
When I was at Mary Alice’s several weeks ago she fixed this Turkey Scallopini for me and both of us thought the recipe was a keeper. She was able to buy …
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When I was at Mary Alice’s several weeks ago she fixed this Turkey Scallopini for me and both of us thought the recipe was a keeper. She was able to buy fresh linguine at her grocery store and served the scallopini over it. She found that once she gathered her ingredients, the recipe was quick and easy to prepare — the leftovers were good too.
Before you start preparing this recipe check your Marsala if you are planning to use some you have on hand. If it is already open and has been hiding in a cabinet for a year or so it might need to be tossed.
TURKEY SCALLOPINI with
1 pint fresh mushrooms, sliced
2 tablespoons butter
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (17.6 ounces) turkey breast cutlets
2 tablespoons olive oil
1 1/2 cups dry Marsala wine
1 clove garlic, minced
3 tablespoons butter
3 tablespoons shredded Parmesan cheese
Chopped fresh parsley
Hot cooked linguine or rice (optional)
Saute mushrooms and garlic in 2 tablespoons butter until just soft and liquid has released. Remove from stove and set aside.
In a large resealable plastic bag, mix flour, salt and pepper. Add turkey cutlets, one at a time, close bag and shake to coat.
In a large skillet, heat olive oil over medium heat. Add turkey; cook 3-4 minutes on each side or until meat is no longer pink. Remove from pan and keep warm. Stir in wine, mushrooms and garlic. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 1/2 cup. Stir in 3 tablespoons butter until melted. Return turkey to pan; heat through. If desired serve over linguine or rice. Sprinkle with cheese and fresh parsley.