Turkey Scaloppine

I bought another cookbook....my daughter put me on "cookbook and magazine restriction" as she calls it!! Hee hee like that is going to stop me. I have sooo many but they are all good and I actually use most of them. Every time she sees one she asks me if I bought another cookbook and I say The mailman brought it to me!! I actually buy a lot online because it's easy and convenient. I love Jacques and have several of his books. I found this turkey scaloppine recipe and decided to try it. I am so glad I did, it was fantastic. And so easy. I didn't use the dried morels because morels don't really make me happy. I used fresh cremini's because I'm in love with them. I use cremini's instead of white buttons when cooking with mushrooms.

Doesn't this look scrumptious!! It tasted even better than it looks. I served couscous with it to sop up the sauce.

Turkey Scaloppine (adapted from Jacques More Fast Food My Way)

2T butter

2 T canola oil

4 large or 8 small turkey cutlets (about 1 pound)

3/4 tsp salt

3/4 pepper

1 1/2 all purpose flour

1/2 cup finely chopped shallots

1 pkg fresh cremini mushrooms sliced

1 cup chicken broth

2 T white dry vermouth

1/2 cup heavy cream

1 T chopped fresh tarragon or chives for garnish

Heat butter and oil in heavy skillet, sprinkle turkey with salt/pepper and dip them very lightly into flour. Saute scaloppine until brown on both sides. Do this is 2 batches. Remove turkey onto plate and saute shallots for 30 seconds. Add mushrooms and saute until beginning to soften. Add broth and deglaze skillet. Cook uncovered for 4-5 minutes or until the liquid is almost gone. Add the vermouth and cook for a minute or so. Add the cream and boil a couple of minutes to reduce and thicken. Add the scaloppine with all the juices from the plate. Sprinkle tarragon or chives and serve.