Fettuccine With Turkey And Brandied Mushrooms
Total Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 1 tablespoon cooking oil
- 1 lb turkey cutlets (about 3)
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons butter
- 2 scallions, bulbs and green tops chopped separately
- 1 lb mushroom, cut into thin slices
- 1/3 cup brandy
- 1 cup canned low sodium chicken broth or 1 cup homemade stock
- 1/2 lb . fettuccine
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Recipe
- 1 in a large nonstick frying pan, heat the oil over moderately high heat. season the turkey cutlets with 1/4 teaspoons each of the salt and pepper. cook the cutlets until they are almost done, about 1 minute per side. remove the cutlets from the pan, let cool and then cut them into thin strips.
- 2 melt the butter in the same pan over moderate heat. add the part of the scallions, the mushrooms, 1/2 teaspoons of the salt, and the remaining 1/4 teaspoons pepper. cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
- 3 in a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. drain the pasta and then add it to the mushrooms. add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoons salt, and the turkey strips. simmer until the turkey is just done, about 1 minute longer. top with parsley.
- 4 a single side dish of boiled or sautéed green beans is all that's needed.
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