Turkey Cutlets with a Light Leek and Morel Sauce

Turkey Cutlets with a Light Leek and Morel Sauce
  • Prep Time: 30
  • Total Time: 30
  • Servings: 2

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About this Recipe


1 Pkg (14 g) dried morel or porcini mushrooms
1 cup (250 mL) Chicken broth
1 Pkg Maple Leaf Prime Naturally® Thin Slice Turkey Breast
Salt and pepper
2 tbsp (30 mL) Olive oil, divided
2 Leeks, thinly sliced
1/4 cup (60 mL) Dry white wine
1 Pkg pea shoots or baby kale
3 tbsp (45 mL) Light sour cream


PLACE dried mushrooms in a bowl. Cover with chicken broth and set aside.

SEASON the turkey breast with salt and pepper. Heat 1 tbsp (15 mL) of olive oil in a large skillet over medium-high. Brown turkey for about 4 minutes per side or until the internal temperature reaches 165°F (74°C). Set aside.

ADD the remaining oil to the skillet. Reduce the temperature to low and add the leeks to the pan. Sauté for 2 minutes. Add wine. Strain the liquid from the mushrooms and add to the skillet. Roughly chop the mushrooms and add them. Simmer for 3-4 minutes longer. Add the turkey and allow to heat thoroughly. Stir in sour cream just before serving. Garnish with fresh pea shoots.


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