Bob and I visited old friend of his in California, Gene (Eugenia) and Elmer Brown. The first night we were there, Gene served this delicious dish. It is from Adventures in Food cookbook, by Gene and two of her friends.
Turkey Scallopini
1/2 cup butter, divided ( Too much! I use about 1/4 cup butter, and then spray Pam or vegetable oil for the rest. Gene)
1/2 lb mushrooms, thinly sliced
1 and 1/2 tsp lemon juice
1/4 c finely chopped onion
1 c chicken broth
2 chicken bouillon cubes
1/2 c finely chopped clery
1/4 c finely chopped green pepper
2 T finely minced fresh parsley
2 lbs raw breast of turkey, thinly sliced
1/2 c flour
2 tsp salt
1 tsp pepper
3/4 c dry sherry
1/4 c chopped black olives
1. Melt some butter in large frying pan. Add mushrooms sprinkled with lemon juice. Sauté a few minutes, just until mushrooms are tender. Add onions, sauté until tender. Set these aside in a bowl.
2. In a saucepan, put the chicken broth and bouillon cubes. Bring to a boil, lower heat, add celery, green pepper, and parsley. Cook until tender. Set aside.
3. Pound all turkey until thin, but not tattered. Put some butter in a frying pan. Add salt and pepper to the flour. Dredge the turkey slices in the flour mixture. Fry quickly in butter. When all the turkey is fried, add the sherry and chopped olives. Simmer for 3 minutes.
4. Distribute the meat evenly in a 9"by13" baking dish, pour over all the juices and pan scrapings from cooking the turkey.
5. Add mushrooms and onions, and vegetable mix including broth.
6. Cover baking dish with foil. Bake 1 hour at 350 degrees.
