- 4 turkey escalopes, each about 100g/4oz in weight
- 2 tbsp seasoned flour
- 2 tbsp olive oil
- 3 garlic cloves, peeled and sliced
- 1-2 red chillies, deseeded and finely sliced
- 1 medium onion, peeled and cut into wedges
- 175g/6oz chestnut mushrooms, wiped and sliced
- 300ml/A pint turkey or chicken stock
- 1 tbsp dark soy sauce
- 1 tbsp medium dry sherry
- 3 tbsp half fat creme fraiche
- 1 tbsp freshly chopped parsley to garnish
- Freshly cooked tagliatelle or pappardelle pasta noodles to serve
Coat the turkey escalopes in the seasoned flour and reserve the remaining flour. Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.
Add the remaining oil to the pan and gently saute the garlic, chillies and onion for 3 minutes. Add the sliced mushrooms and continue to saute for 3 more minutes or until the onion and mushrooms have softened but not browned. Sprinkle in the remaining flour and cook, stirring for 2 minutes.
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.
Add the sherry and creme fraiche, then cook for 2 more minutes. Serve sprinkled with the chopped herbs and freshly cooked tagliatelle or pasta noodles.