Turkey Escalopes In A White Wine, Garlic And Cream Sauce

Turkey escalopes in white wine, garlic, and cream sauce
A little heat, a lot of flavour!
A beautiful sublime dish with a herby, garlic punch that hits all the right points
Indulgence on a plate

Turkey escalopes in white wine, garlic and cream sauce.

Here’s a different dish, not the usual with lots of lots of spice, but this does have a gentle heat running through with the addition of dried chilli flakes and then of lots of garlic.

It’s flavoured with lots of herbs and a white wine reduction. This is a very sumptuous dish served with chanterelle carrots and brussels sprouts because my youngest daughter likes them, and buttery waxy new potatoes. Finished with a scattering of a handful of fresh parsley!


6 turkey escalopes
2 chicken stock cubes dissolved in 500ml boiling water. (Knorr stock cubes)
1 whole garlic bulb, separeted,
2 garlic cloves crushed
3 garlic cloves sliced
Rest garlic cloves whole in skins
5 to 6 fresh thyme sprigs
1 tbsp oregano
Pinch of salt
1 tsp coarse black pepper
300ml Carton of cream, double or single
1 glass of white wine, I used a chardonnay
Good handful of finely chopped flat parsley


Marinade the turkey escalopes with the dried oregano, fresh thyme, salt, pepper, chilli flakes, 2 crushed garlic cloves, and 3 garlic cloves sliced chunky and a little drizzle of oil. Leave for a few hours.

Place remaining whole garlic cloves in their skins in the microwave to cook for about a minute.
When cool, remove from skins and flatten the cloves but leave them intact. You will add this to the dish later.

Heat a drizzle of oil in a non-stick pan.

Add the turkey, garlic slices, all the marinade when hot and fry on high heat until slightly coloured. Leave the turkey a good 3 mins then turn and same on the other side. Don’t be tempted to turn in between as this will compromise a good colour and caremalisation. When done, just remove the turkey and put it aside. We will cook it through later.

In the pan, add the white wine, flattened garlic cloves, and bring to boil. Reduce to half.

Next pour in the chicken stock, bring to boil and reduce to nice rolling simmer. Now add the cream, bring to a gentle simmer, and add the turkey escalopes and all the juices. Cover and cook for a few minutes till the turkey is cooked through then uncover to cook till the sauce thickens.

When the sauce thickens take of heat, sprinkle with lots of fresh chopped parsley.


I served with steamed Chanterelle carrots as I absolutely love the flavour. Some sprouts and new potatoes
Sprinkle with fresh parsley


I would normally serve this tenderstem broccoli, but my daughter loves Brussels sprouts, so that won over! Any veg that pairs with cream sauce will do well! A glass of Chardonnay and all is perfect!

Copyright © 2020 – Papli Rani Dey
All Rights Reserved.

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