Fettuccine with Turkey and Brandied Mushrooms

Fettuccine with Turkey and Brandied Mushrooms
Photo by © Melanie Acevedo


  • ½ pound fettuccine
  • ¼ cup heavy cream
  • 1 tablespoon cooking oil
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 1 pound mushrooms, cut into thin slices
  • 1/3 cup brandy
  • 2 tablespoons chopped fresh parsley
  • + 5 more ingredients
    • 2 scallions, white bulbs and green tops chopped separately
    • 2 tablespoons butter
    • 1 pound turkey cutlets (about 3)
    • ½ teaspoon fresh-ground black pepper
    • 1 ¼ teaspoons salt

1. In a large nonstick frying pan, heat the oil over moderately high heat. Season the turkey cutlets with 1/4 teaspoon each of the salt and pepper. Cook the cutlets until they are almost done, about 1 minute per side. Remove the cutlets from the pan, let cool, and then cut them into thin strips. ...

View full recipe at My Recipes


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