- 1 tablespoon cooking oil
- 1 pound turkey cutlets
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons butter
- 2 scallions, white bulbs and green tops chopped separately
- 1 pound mushrooms, cut into thin slices
- 1/3 cup brandy
- 1 cup canned low-sodium chicken broth or homemade stock
- 1/2 pound fettuccine
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool, and then cut them into thin strips.
- Melt the butter in the same pan over moderate heat. Add the white part of the scallions, the mushrooms, 1/2 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Cook, stirring occasionally, until the mushrooms let off their liquid and it evaporates, about 5 minutes. Add the brandy and cook until almost no liquid remains in the pan, about 2 minutes more. Add 1/2 cup of broth and simmer until almost completely evaporated, about 4 minutes.
- In a large pot of boiling, salted water, cook the fettuccine until almost done, about 7 minutes. Drain the pasta and then add it to the mushrooms. Add the remaining 1/2 cup broth, the cream, the scallion tops, the remaining 1/2 teaspoon salt, and the turkey strips. Simmer until the turkey is just done, about 1 minute longer. Top with the parsley.