Turkey Smothered in Wild Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 2 tablespoons dry sherry
- 1/4 cup finely chopped shallots
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons chopped fresh tarragon
- Carbohydrate 18 g(6%)
- Cholesterol 141 mg(47%)
- Fat 25 g(38%)
- Fiber 7 g(29%)
- Protein 42 g(84%)
- Saturated Fat 11 g(53%)
- Sodium 140 mg(6%)
- Calories 485
Preparation Sprinkle turkey fillets with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add turkey and cook until golden and cooked through, about 2 minutes per side. Transfer turkey to 2 plates. Tent with foil to keep warm. Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots; stir to blend. Cover and cook until mushrooms soften and release juices, about 5 minutes. Uncover and sauté until tender, about 2 minutes longer. Stir in chicken broth, Sherry, and half of tarragon. Boil until thickened to sauce consistency, scraping up browned bits, about 2 minutes. Spoon mushroom sauce over turkey. Sprinkle with remaining tarragon and serve.
Preparation Sprinkle turkey fillets with salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add turkey and cook until golden and cooked through, about 2 minutes per side. Transfer turkey to 2 plates. Tent with foil to keep warm. Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots; stir to blend. Cover and cook until mushrooms soften and release juices, about 5 minutes. Uncover and sauté until tender, about 2 minutes longer. Stir in chicken broth, Sherry, and half of tarragon. Boil until thickened to sauce consistency, scraping up browned bits, about 2 minutes. Spoon mushroom sauce over turkey. Sprinkle with remaining tarragon and serve.
