Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Sauteed Turkey with Tequila Cream Sauce
- Level: Easy
- Yield: 6 servings
Ingredients
4 tablespoons vegetable oil
1 1/2 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.