Prep 10 mins
Cook 20 mins
Serve sprinkled with the chopped herbs and freshly cooked tagliatelle or pasta noodles.
- 4 turkey escalopes, each about 4oz in weight
- 2 tablespoons seasoned flour
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and sliced
- 1 -2 red chile, deseeded and finely sliced
- 1 medium onion, peeled and cut into wedges
- 6 ounces chestnut mushrooms, wiped and sliced
- 1 1⁄4 cups chicken stock
- 1 tablespoon dark soy sauce
- 1 tablespoon medium-dry sherry
- 3 tablespoons low-fat creme fraiche
- 1 tablespoon freshly chopped parsley (to garnish)
- 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.
- Add the remaining oil to the pan and gently sauté the garlic, chilis 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.
- 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.
- Add the sherry and creme fraîche, then cook for 2 more minutes.