Turkey Scallops with Cremini Mushrooms and Madeira Recipe

  • 4 (4 ounce) skinless turkey breast steaks
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sunflower oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 3 1/2 cups sliced cremini mushrooms
  • 4 tablespoons Madeira
  • 2 teaspoons whole grain mustard
  • 1 tablespoon chopped fresh oregano
  • 2/3 cup chicken or turkey stock
  • 2 tablespoons sour cream
  • Salt and fresh-ground pepper
  • 2 tablespoons chopped parsley
  1. Put the turkey steaks between sheets of plastic wrap and pound them into flat scallops about 1/4 inch thick. Mix the flour with some salt and pepper, and use to coat the scallops, shaking off the excess.
  2. Heat the oil and butter in a large skillet over medium heat. Add the turkey pieces, in one layer, and fry 2 to 3 minutes on each side; transfer to a plate and keep warm.
  3. Add the onion to the pan and saute 2 to 3 minutes. Add the mushrooms and saute until soft, about 1 minute longer.
  4. Stir in the Madeira and leave to bubble about 2 minutes. Stir in the mustard, oregano, and stock. Return the turkey to the pan and simmer 3 to 4 minutes.
  5. Using a slotted spoon, spoon the turkey and mushrooms onto a warm serving platter. Stir the sour cream into the sauce and warm through, then check the seasoning. Pour the sauce over the turkey and sprinkle with parsley.