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Turkey Scallopini in Sherry Cream Sauce with Wild Mushrooms and Artichoke Hearts is a lovely dinner for two and is perfect for any occasion, any time of year!



Total time

40 minutes




  • ¼ cup all-purpose flour (plus 1 tablespoon)
  • salt and freshly ground black pepper (to taste)
  • ¾ pound turkey scallopini or cutlets (pounded thin )
  • 3 tablespoons butter (divided)
  • 2 tablespoons olive oil (divided)
  • 1 large shallot (finely chopped)
  • 2 cloves garlic (minced)
  • 1 package mixed wild mushrooms or an equal combination of sliced cremini, shiitake and oyste ((4-ounce) )
  • ½ teaspoon dried thyme (or 1 teaspoon chopped fresh thyme )
  • ½ cup dry sherry
  • 1 can (14.5-ounce) chicken broth
  • ½ cup heavy cream
  • 1 can (7-ounce) petite artichoke hearts (drained and halved)
  • fresh parsley (for garnish)


  1. Combine 1/4 cup all-purpose flour and salt and black paper on a plate. Dredge turkey in flour combination, shaking off excess.
  2. Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet or sauté pan over medium-high heat. Add turkey scallopine. Reduce heat to medium and cook approximately 2 minutes or until golden and cooked through. Transfer to plate; cover to keep warm. Repeat with remaining pieces.
  3. Add remaining butter and oil to pan. Add the shallot, reduce heat to low and cook 3-4 minutes or until softened. Add garlic, mushrooms and thyme. Cook another 3-4 minutes or until mushrooms soften and release their liquid. Sprinkle remaining flour over mushrooms and stir.
  4. Add sherry to pan, bring to a boil and cook 1-2 minutes. Add chicken broth and heavy cream and return to a boil. Reduce heat to medium-low and simmer 4-5 minutes or until slightly thickened. Add artichoke heats. Adjust seasoning with salt and black pepper.
  5. Return scallopinI to pan and heat through. Sprinkle with chopped parsley and serve.
  6. View the recipe instructions at From a Chef's Kitchen

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