Turkey Escalopes With Hot Mushroom Sauce Recipe

Name: Turkey Escalopes With Hot Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Coat the turkey escalopes in the seasoned flour and reserve the remaining flour.
2
Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.
3
Add the remaining oil to the pan and gently saute the garlic, chilis and onion for 3 minutes.
4
Add the sliced mushrooms and continue to saute for 3 more minutes or until the onion and mushrooms have softened but not browned.
5
Sprinkle in the remaining flour and cook, stirring for 2 minutes.
6
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.
7
Add the sherry and creme fraiche, then cook for 2 more minutes.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 turkey escalopes, each about 4oz in weight, 2 tablespoons seasoned flour, 2 tablespoons olive oil, 3 garlic cloves, peeled and sliced, and more.

Yes, Turkey Escalopes With Hot Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Escalopes With Hot Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions