Seared Turkey With Wild Mushroom Sauce

Recipe Ingredients

2 tablespoons	30ml	Butter
2		Shallots - finely chopped
6 oz	170g	Fresh chanterelles - sliced lengthwise
		= (or other wild mushrooms)
1/2 cup	118ml	Cognac
3/4 cup	177ml	Heavy cream
1 tablespoon	15ml	Chopped fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Turkey cutlets - (abt 1 lb total)
4 tablespoons	60ml	Olive oil
12		Leaves fresh sage

Recipe Instructions

Melt the butter in a medium saute pan over medium heat. Add the shallots and cook until softened, 2 to 3 minutes. Add the mushrooms and cook, stirring often, 10 minutes.

Add the Cognac and cook until reduced to 2 to 3 tablespoons, about 1 minute.

Add the cream. Increase the heat and cook until the sauce thickens (the liquid should be reduced to one-half cup), about 2 minutes. Add the thyme and season with salt and pepper to taste. Keep the sauce warm while cooking the turkey.

Season the cutlets with salt and pepper on both sides. Heat 2 tablespoons olive oil in each of 2 large skillets over medium-high heat. Divide the sage between the pans and cook 1 minute, then push to sides of pans.

Lay cutlets in the pans and cook 2 minutes on a side, until just browned and cooked to taste. Drain the cutlets and sage on paper towels. Divide the cutlets among 4 plates, top each with a sage leaf and spoon the sauce over.

This recipe yields 4 servings.

Each serving: 541 calories; 33 grams protein; 5 grams carbohydrates; 1 gram fiber; 37 grams fat; 16 grams saturated fat; 159 mg. cholesterol; 83 mg. sodium.

Source:
The Los Angeles Times, 11-03-2004

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