How to make
The turkey breasts are cut into slices at an angle. Season with salt and black pepper. They are mixed with hands, so that the spices stick.
Heat olive oil in a skillet over high heat and place the turkey in it, let it caramelize for about 2 to 3 minutes per side. Remove and set it aside.
The mushrooms are cut into thicker slices.
Melt the butter in the same pan and add the mushrooms.
Salt them, add pressed garlic, mix. Leave them to fry until they remain in fat, until slightly brown. Deglaze with the wine, stir and add the broth.
They are left in the pan, reducing the temperature and until the sauce is reduced by half - for about 7 minutes. Then add the cream and mix.
The cheese is grated on a fine grater, it is added to the mushrooms, if necessary, salted, but very carefully, because the cheese is salty and seasoned with white pepper.
Return the turkey breasts again, lower the heat on the stove and leave them to simmer for about 3-4 minutes.
Optionally, cook pasta and serve them over the hot pasta. It is covered with sauce.
The turkey breasts with parmesan cream, mushrooms and garlic is very tasty!
Turkey breasts can be substituted with chicken breast.
Garnish is optional.
I served the dish with tagliatelle and glazed carrots on the side.
