Sauteed Turkey with Tequila Cream Sauce

Yield:
6 servings
Level:
Easy
Ingredients
  • 4 tablespoons vegetable oil
  • 11/2 pounds turkey cutlets, cut into 1/2 inch strips
  • Salt and freshly ground pepper to taste
  • 6 shallots, minced
  • 6 Shiitake or domestic mushrooms, quartered
  • 1 cup gold tequila
  • 4 cups chicken stock
  • 2 cups creme fraiche
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 dashes Tabasco sauce
  • Spaetzle (see recipe)
  • Chopped epazote leaves
Directions
  • Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey strips with salt and pepper. Add to skillet and saute until brown but still pink inside, about 1 minute per side. Using slotted spoon, transfer turkey to platter.

  • Heat remaining 2 tablespoons oil in same skillet. Add shallots and mushrooms and saute until brown, about 3 minutes. Add tequila and boil until reduced by half. Add chicken stock and boil until reduced by half. Add creme fraiche and simmer until sauce is reduced to sauce consistency. Return turkey to sauce. Stir in salt, white pepper and Tabasco.

  • Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Sauteed Turkey Cutlets with Avocado Sauce

    Recipe courtesy of Aida Mollenkamp