Looking for a quick and simple low carbohydrate dish suitable for diabetic person? Then, you should try these delicious Turkey Escalopes in Marsala Sauce with Wilted Watercress recipe!
Healthy Turkey Escalopes in Marsala Sauce
1/2 teaspoon Dried thyme
2 tablespoon Olive oil
40 g/1 1/2 oz Butter
25 g/1 oz Plain flour
125 g/4 oz Watercress
4, 150 g/5 oz each Turkey escalopes
225 g/8 oz Mushrooms, wiped and quartered
50 ml/2 fl oz Dry Marsala wine
50 ml/2 fl oz Chicken stock or water
Salt and freshly ground black pepper
Place each turkey escalope between 2 sheets of non-stick baking parchment and using a meat mallet or rolling pin pound to make an escalope about 3 mm/1/8 inch thick. Put the flour in a shallow dish, add the thyme, season to taste with salt and pepper and stir to blend. Coat each escalope lightly on both sides with the flour mixture, then 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 flour-coated escalopes for 2-3 minutes on each side, or until golden and cooked thoroughly, 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 one escalope over each serving of wilted watercress and spoon over the mushrooms and marsala sauce. Serve immediately.
These recipe is elegant enough for guests and easy enough for every day!