• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1

Credit
Courtesy of Eat In Eat Out - Lori Kennedy

Serves: 4
Prep Time: 10 mins
Cook Time: 30 mins
  1.  In a large skillet over med-high heat add canola oil. Sprinkle turkey breast scallopini with salt and pepper and dredge in flour. Add to hot pan and fry, 1-2 minutes per side, depending on thickness, until cooked. Remove to a plate and cover with foil to keep warm.
  2.  Clean out the skillet with a paper towel. Return to med-high heat and add pancetta. Cook until brown and crisp. Add mushrooms and sauté until fully cooked, about 8-10 minutes.
  3.  Add artichokes, capers and garlic and cook, stirring for 1 minute.
  4.  Add Madeira and lemon juice, bring to a boil and cook 1 minute. Add cream and cook one minute. Add cornstarch to a bit of poultry stock until smooth. Add to pan with remaining stock. Cook 1 minute.
  5.  Add cooked turkey back to pan and warm through. Season with salt and pepper if needed. Sprinkle with fresh parsley to serve.

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