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Turkey Escalopes Marsala with Watercress Recipe

Turkey Escalopes Marsala with Watercress Recipe - 4 servings


4 turkey breast, each about 150 g

1/2 teaspoon dried thyme

Salt and freshly ground black pepper

1-2 tablespoons olive oil

125 g watercress

40 g butter

225 g mushrooms, wiped and quartered

50 ml dry Marsala wine

50 ml chicken stock or water


Place each piece of turkey between two sheets of non-stick baking paper and, using a meat mallet or rolling pin, pound to make an escalope about 3 mm thick. Season each escalope with salt and pepper, sprinkle with dried thyme and reserve. Heat the olive oil in a large frying pan, then add the watercress and stir fry for about 2 minutes, until just wilted and brightly colored. Season with salt and pepper. Using a slotted spoon, transfer the watercress to a plate and keep warm. Add half the butter to the frying pan and, when melted, add the mushrooms. Stir fry for 4 minutes, or until golden and tender. Remove from the pan and reserve. Add the remaining butter to the pan and, working in batches if necessary, cook the escalopes for 2-3 minutes on each side, or until golden and thoroughly cooked, adding the remaining oil if necessary. Remove from the pan and keep warm. Add the Marsala wine to the pan, and stir, scraping up any browned bits from the bottom of the pan. Add the stock or water and bring to the boil over a high heat. Season lightly. Return the escalopes and mushrooms to the pan and reheat gently until piping hot. Divide the warm watercress between four serving plates. Arrange 1 escalope over each serving of wilted watercress and spoon over the mushrooms and Marsala sauce. Serve immediately.

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