Scaloppine Of White Meat With Shiitake And Cognac Sauce

Name: Scaloppine Of White Meat With Shiitake And Cognac Sauce
Total time: 20 min
Yield: 12 servings
Ingredients: 4 1/2 pounds of cleaned turkey breast cut into 12 large scaloppines, about 6 ounces each, pounded until about 3/8-inch thick; 2 ounces dried shiitake mushrooms, soaked in 3 cups lukewarm water for 1 hour; 3/4 stick butter; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/2 cup chopped shallots (about 6 to 8); 1 tablespoon chopped garlic (about 3 cloves); 2 tablespoons Cognac; 1 1/2 cups heavy cream; Salt and freshly ground black pepper to taste; 1 teaspoon potato starch dissolved in 1 tablespoon water (optional); A few drops of lemon juice

By Jacques Pepin

Total Time: 20 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; GOBBLING IT UP

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Ingredients

Yield:12 servings

4½pounds of cleaned turkey breast cut into 12 large scaloppines, about 6 ounces each, pounded until about ⅜-inch thick
2ounces dried shiitake mushrooms, soaked in 3 cups lukewarm water for 1 hour
¾stick butter
1½teaspoons salt
1teaspoon freshly ground black pepper
½cup chopped shallots (about 6 to 8)
1tablespoon chopped garlic (about 3 cloves)
2tablespoons Cognac
1½cups heavy cream
Salt and freshly ground black pepper to taste
1teaspoon potato starch dissolved in 1 tablespoon water (optional)
A few drops of lemon juice

Ingredient Substitution Guide

Preparation

Step 1
Drain the shiitake mushrooms and remove the stems, which are too fibrous to use. (Add them to the stock for the cream of lettuce soup.)
Step 2
Cut the caps into half-inch strips. Strain the juice through paper towels and reduce to one cup. Set aside.
Step 3
At serving time, use three skillets or two large saucepans. Divide the butter between the skillets and heat. When hot, add the scaloppines. Sprinkle with salt and pepper. Cook over medium to high heat for approximately one minute on each side. Arrange in a dish and set in a 180-degree oven to keep warm.
Step 4
Add the shallots and garlic to the skillets and saute for 30 seconds. Add the Cognac and flambe. Add the reduced mushroom juice and cream and bring to a boil, stirring to dissolve, and mix in any solidified juices. Add the juice that has been released from the scaloppines. Strain into a clean saucepan and add the shiitakes. Bring to a boil and simmer for three minutes. Add salt and pepper to taste and the dissolved potato starch if the mixture needs thickening. Add a few drops of lemon juice. Arrange the scaloppines on a platter or individual plates and coat with the sauce and mushrooms. Serve immediately.