Escalopes de Dinde à la Crème et Champignons (Turkey Escalopes in Mushroom Cream Sauce)
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Ingredients
- 4 turkey breast steaks
- 200 g chestnut mushrooms, sliced
- 150 ml double cream
- 100 ml chicken stock
- 1 shallots, finely sliced
- 25 g unsalted butter
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 38.3 g
- Carbohydrate
- 3.8 g
- of which sugars
- 2.6 g
- Fat
- 24.6 g
- of which saturates
- 14.8 g
- Fibre
- 0.6 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a frying pan and cook the turkey steaks for 4-5 minutes on each side until cooked through with no pink remaining, then set aside.
- 2
Add the remaining butter, the shallot and mushrooms to the pan and cook for 6 minutes until softened.
- 3
Pour in the chicken stock and let it bubble for 1 minute, then stir in the double cream and simmer for 3 minutes.
- 4
Return the turkey to the pan to warm through in the sauce.
- 5
Scatter with parsley and serve.
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