Turkey Escalopes With Hot Mushroom Sauce - cooking recipe

Ingredients

4 turkey escalopes, each about 4oz in weight
2 tablespoons seasoned flour
2 tablespoons olive oil
3 garlic cloves, peeled and sliced
1 -2 red chile, deseeded and finely sliced
1 medium onion, peeled and cut into wedges
6 ounces chestnut mushrooms, wiped and sliced
1 1/4 cups chicken stock
1 tablespoon dark soy sauce
1 tablespoon medium-dry sherry
3 tablespoons low-fat creme fraiche
1 tablespoon freshly chopped parsley (to garnish)

Preparation

Coat the turkey escalopes in the seasoned flour and reserve the remaining flour.
Heat 1 tbsp of the oil in a large frying pan then brown the escalopes on all sides. Remove from the pan.
Add the remaining oil to the pan and gently saute the garlic, chilis and onion for 3 minutes.
Add the sliced mushrooms and continue to saute for 3 more minutes or until the onion and mushrooms have softened but not browned.
Sprinkle in the remaining flour and cook, stirring for 2 minutes.
Slowly stir the stock and soy sauce into the pan and bring to the boil, stirring throughout. Reduce the heat and return the turkey escalopes to the pan. Cover with a lid or a large sheet of tin foil and simmer gently for 4-6 minutes or until the turkey is thoroughly cooked.
Add the sherry and creme fraiche, then cook for 2 more minutes.