Turkey Scaloppine With Leeks Currants And Marsala

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Bon appetit, february 1993.

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Steps

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Combine leeks , 1 / 3 cup chicken stock , sugar , bay leaf , dried thyme and dried sage in heavy large skillet.

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Season with salt and pepper.

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Cover and cook over low heat until leeks are very tender , stirring occasionally , about 25 minutes.

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Uncover and cook until golden brown and liquid evaporates , stirring frequently , about 8 minutes.

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Discard bay leaf.

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Combine 1 / 3 cup marsala and currants in bowl.

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Let stand 30 minutes.

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Place remaining 1 2 / 3 cups chicken stock in heavy small saucepan.

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Strain marsala from currants into stock.

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Reserve currants.

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Bring stock mixture to boil.

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Add white rice , reduce heat , cover and simmer until rice is very tender , about 30 minutes.

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Drain rice.

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Reserve stock mixture.

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Transfer rice and 1 / 4 cup stock mixture to blender and puree.

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Add remaining stock mixture to blender and puree until sauce is smooth.

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Heat heavy large nonstick skillet over medium-high heat.

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Season turkey with salt and pepper.

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Add turkey to skillet and saute until.

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Ingredients

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leeks, low sodium chicken broth, sugar, bay leaf, dried thyme, dried rubbed sage, sweet marsala wine, dried currants, long-grain white rice, turkey cutlets, orange zest, fresh sage leaf