-
1
Put the heavy cream into a small sauce pan along with the sprigs of thyme and the bay leaf. Heat to a bare simmer and allow to reduce by half.
-
2
In a large skillet combine the stock, shallot, garlic, chili and mushrooms and bring to a simmer. Cook for several minutes until the mushrooms have absorbed a lot of the stock and are very tender.
-
3
Heat the oil in a skillet, just below the smoking point.
-
4
Pound the turkey cutlets lightly between two layers of plastic wrap.
-
5
Salt and pepper both sides of the cutlets and dust with the flour, shaking off any excess.
-
6
Cook the floured and seasoned turkey cutlets in the hot oil, allowing a few minutes per side or until nicely browned and cooked through. Season with a bit more salt and pepper and set aside while finishing the sauce.
-
7
Add the Marsala wine and parsley to the mushroom mixture and simmer for a couple of minutes.
-
8
Turn the heat under the mushrooms down, add the reduced cream with bay leaf and thyme sprigs removed and stir well.
-
9
Taste the sauce and correct for salt and pepper. Do not boil the sauce, but allow to cook slowly for a few minutes or so if you need it thicker.
-
10
Add the turkey cutlets into the skillet with the mushroom mixture and slowly heat through.
-
11
Put a cutlet on a bed of cooked egg noodles, spoon some sauce over the top.
