Sauteed Turkey Scaloppine
- Olive oil cooking spray
- Four 4-ounce turkey cutlets, pounded 1/4 inch thick
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 4 bunches scallions, white and light green parts, thinly sliced (2 cups)
- 1 3/4 cups low-sodium nonfat chicken broth
- 1 tablespoon veal demiglace (see Note)
- 1 bay leaf
- 1/3 cup plus 1 tablespoon dry Marsala
- 1 tablespoon all-purpose flour
- 2 tablespoons snipped chives
- Grease a large nonstick skillet with olive oil cooking spray and set the pan over moderately high heat.
- Season the turkey cutlets with salt and pepper.
- Add 2 cutlets to the skillet and cook, turning once, until golden brown, about 3 minutes.
- Transfer to a plate and repeat with the remaining turkey cutlets.
- Melt the butter in the skillet.
- Add the scallions and cook until softened, about 3 minutes.
- Add 1 1/2 cups of the chicken broth, the demiglace, bay leaf and 1/3 cup of the Marsala and simmer for 8 minutes.
- In a small bowl, whisk the remaining 1/4 cup of chicken broth into the flour until smooth.
- Stir the slurry into the sauce and simmer for 3 minutes.
- Discard the bay leaf.
- In a blender, puree 1 cup of the sauce until smooth.
- Stir the puree into the remaining sauce in the skillet and season with salt and pepper.
- Warm the turkey cutlets in the sauce over low heat.
- Stir in the remaining 1 tablespoon of Marsala.
- Transfer the turkey to plates and spoon the sauce on top.
- Garnish with the chives and serve.
olive oil cooking spray, turkey cutlets, salt, unsalted butter, bunches scallions, chicken broth, veal demiglace, bay leaf, marsala, flour, chives
Taken from www.foodandwine.com/recipes/sauteed-turkey-scaloppine (may not work)