Turkey Breast Scaloppini (Thin-sliced turkey breasts) cooks quickly and is delicious smothered in a velvety, light mustard sauce. If you can’t find turkey breast scallopini, cut a boneless skinless turkey breast into 4-ounce pieces and place between pieces of plastic wrap. Pound with a meat mallet, rolling pin or heavy skillet until flattened to about 1/2 inch thick.
- 4pc (2lbs) Hayter’s TURKEY Breast Scaloppini’s
- 1/2 package whole-wheat angel hair pasta,
- 1 garlic clove minced or 1 tsp garlic powder
- 1 tsp salt, divided
- 1 tsp freshly ground pepper, divided
- 1/4 cup all-purpose flour
- 3 T extra-virgin olive oil, divided
- 1 large shallot, finely chopped
- 1/2 cup dry white wine
- 1/2 cup water
- 1/4 cup reduced-fat sour cream
- 2 T Dijon mustard
- 2 T chopped fresh sage, or 1 T dried sage
- Grated parmesan cheese, optional
Method of Preparation
- Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
- Meanwhile, sprinkle turkey with garlic powder and 1/2 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the cutlets, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
- Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the turkey cutlets to the pan and turn to coat with the sauce.
- Top the pasta with half the sauce, the chicken, and then the remaining sauce. Garnish with parmesan cheese, if desired.
Total Time: 35 minutes