Turkey Mushroom Sorta Scaloppine

"Wandering through the market, trying to decide what to make for dinner, I found some inexpensive frozen turkey breast. In the past I've used flattened chicken breast with salsa as a mainstay and I thought I needed to try something a little different this time. I knew I had leeks at home so I got some mushrooms, too, and the below is what I came up with. It's very tasty, and flattening the meat makes it quite tender!"
 
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Ready In:
30mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Frozen turkey is easier to cut, so take it while it is still partially frozen and cut it into 3/4-inch thick medallions.
  • Place single pieces of turkey inside a plastic bag (such as a sandwich bag) and - through the bag - use the flat side of a meat tenderizer to carefully "pound" it to about 1/4 inch thickness; when all pieces are flattened, set them aside.
  • Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well); cut leeks lengthwise in quarters, then into about 1-inch squares (or you can mince them - it's up to you).
  • Heat a skillet over medium heat and add the oil, then the butter to the pan (the oil is so the butter won't burn); let the butter melt and add the minced leeks and stir well to coat.
  • Add a couple tablespoons of the chicken broth and let the leeks simmer for about 2 to 3 minutes.
  • Add the remaining broth and simmer for an additional 3 to 5 minutes.
  • Finally, add the white wine, an additional teaspoon of butter, the sliced mushrooms, and the capers.
  • Stir well, add the sage, garlic powder, and salt and pepper to taste.
  • Raise the heat to medium high, cover, and let simmer for 5 to 7 until mushrooms are cooked to desired consistency.
  • Push mushroom/leek mixture to one side of the pan, letting the juices pool in one side of the pan; carefully lay the pieces of flattened turkey breast in the pan and let simmer in the juice, about 5 minutes per side - repeat with all the turkey pieces until all of them are cooked.
  • Serve the turkey with the mushroom/leek mixture on top. Goes well with steamed asparagus and simple pasta!

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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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