Ingredients
1tbspcooking oil
1lbturkey cutlets,(about 3)
1¼tspsalt
½tspfresh-ground black pepper
2tbspbutter
2scallions
1lbmushrooms
1cupbrandy
1cupcanned low-sodium chicken broth,or homemade stock
½lbfettuccine
¼cupheavy cream
2tbspfresh parsley,chopped
Preparation
In a large nonstick frying pan, heat the oil over moderately high heat.
Season the turkey cutlets with ¼ teaspoon each of the salt and pepper. Cook the cutlets for about 1 minute per side until they are almost done.
Remove the cutlets from the pan, let cool, and then cut them into thin strips.
Melt the butter in the same pan over moderate heat.
Add the white part of the scallions, the mushrooms, ½ teaspoon of the salt, and the remaining ¼ teaspoon of pepper.
Cook for about 5 minutes, stirring occasionally until the mushrooms let off their liquid and it evaporates.
Add the brandy and cook for about 2 minutes more until almost no liquid remains in the pan.
Add ½ cup of broth and simmer for about 4 minutes until almost completely evaporate.
In a large pot of boiling, salted water, cook the fettuccine for about 7 minutes until almost done.
Drain the pasta and then add it to the mushrooms.
Add the remaining ½ cup broth, the cream, the scallion tops, the remaining ½ teaspoon salt, and the turkey strips
Simmer for about 1 minute longer until the turkey is just done. Top with the parsley.
