Guest Post: Turkey Scallopini with Mushroom Cognac Sauce

By Charmian Christie, aka The Messy Baker

Does the thought of brining, stuffing, and carving a turkey make you want to cancel Thanksgiving and order out? Put down the phone and pick up a meat mallet. This simple but elegant dish can be on the table in under an hour yet is worthy of the holidays. Whether you’re celebrating Friendsgiving or hosting a small-scale family gathering, tender turkey smothered in a mushroom-cognac sauce is always welcomed.

I used a pre-mixed blend of oyster, shiitake and crimini mushrooms. Still, the humble white button mushroom will rise to the occasion. If turkey doesn’t suit, try chicken breast, pork tenderloin, or even veal. After all, mushrooms play nicely with any thinly pounded white meat.

Turkey Scallopini with Mushroom Cognac Sauce

Serves: 4

Prep time: 15 minutes

Cook time: 25 minutes



  • 1 1/2 pounds boneless, skinless turkey breast
  • Coarse kosher salt
  • Freshly ground pepper
  • 4 tablespoons butter, divided
  • 1/2 cup all-purpose flour
  • 1 large shallot, finely minced
  • 1 pound sliced mushrooms (Bistro Blend, button, or crimini)
  • 1/2 cup cognac
  • 1/4 cup fresh lemon juice
  • 3 sprigs fresh thyme
  • 1 cup chicken broth
  • 1/4 cup whipping cream (35%)



  1. Cut turkey breast into 4 equal portions. Place on a cutting board and cover well with plastic wrap. Using the flat side of a meat mallet or a sturdy rolling pin, pound the turkey breast until it’s 1/4 inch thick. Season both sides lightly with salt and pepper. Set aside.
  2. In a large skillet over medium heat, melt 1 tablespoon butter. Dredge 2 pieces of turkey in flour, shaking off the excess. When the butter is bubbling, gently place the dredged pieces in the pan. Cook until brown, about 3 minutes a side, then transfer to a platter. Repeat with the remaining turkey pieces, adding more butter to the pan if necessary.
  3. Mix 1 tablespoon of the dredging flour into the chicken broth, whisking until smooth to form a slurry. Discard the rest of the flour.
  4. Melt the remaining 2 tablespoons of butter to the browned turkey bits in the skillet. When the butter is bubbling, add the shallot and cook until fragrant, about 30 seconds.
  5. Increase heat to medium high. Add the mushrooms and a pinch of salt to draw out the juices. Cook until the mushrooms are soft and their juices have almost evaporated, about 7 minutes. Remove 1/4 cup of mushrooms for garnish (Optional).
  6. Add cognac, lemon juice, and thyme. Bring to a boil then reduce heat to medium. Add the broth slurry to the pan, bring to a boil again, and cook until thick. Stir in the cream and cook until bubbling. Discard the thyme.
  7. Return the turkey pieces to the pan, along with any juices. Simmer, turning the turkey once, until the turkey is heated through, making sure it’s no longer pink inside.
  8. Serve turkey cutlets immediately, drizzled with generous portions of the mushroom sauce and topped with 1 tbsp of the reserved mushrooms, if using.


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