Turkey Escalopes Wrapped in Prosciutto with Mushrooms and Marsala Wine
Cook: 15-20 minutes
Difficulty: Easy
Ingredients
Method
Ingredients
- SERVES 2
- 2 Turkey Escalopes, or Breasts (flattened with a rolling pin to make escalopes 1cm thick)
- 4 Slices of Proscuitto
- Leaves of 4 Fresh Thyme Sprigs
- A small thumb sized knob of butter
- 2 tablespoon Olive oil
- Salt and Pepper to taste
- 100 ml Dry Marsala Wine
- 250 g Small Button Mushrooms (cleaned and cut into half)
Method
one. In a frying pan, gently heat the butter and 1 tbsp of olive oil. Gently fry the mushrooms with the thyme and a grind of salt and pepper to taste for c.10 minutes, until soft. Transfer the mushrooms to a plate or bowl.
two. Heat 1 tbsp olive oil in the pan and add the turkey escalopes wrapped in parma ham. Fry on a medium-high heat for c.5 minutes on each side. Then return the mushrooms to the pan, stir and fry for an additional 2 minutes. Then add the Marsala wine. Let everything bubble vigorously for a minute, scraping the pan to deglaze the juicy bits. Turn the heat down to low-medium, and fry for a further 3-5 minutes, or until the turkey is cooked through.
Serving Suggestion. Watercress salad with tamari dressing
Possible Amendment.