| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive06 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1 |
lb |
Turkey scallopine |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Fresh orange juice |
| 1/4 |
c |
Minced shallots |
| 1 |
|
Garlic clove; minced |
| 1/2 |
c |
Chicken glace; see * Note |
| 1 |
tb |
Chopped fresh rosemary |
|
|
(or 1 tspn dried rosemary) |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
* Note: See the "Brown Chicken Stock" recipe which is included in this
collection.
On a sheet of waxed paper, mix the flour, salt, and pepper. Dredge the
turkey slices in the flour mixture and shake off the excess. In a large
skillet, warm the oil over medium heat. Add the turkey slices and cook
until just cooked through, about 3 minutes per side. Transfer the turkey to
a serving platter and cover loosely with foil to keep warm. Wipe out the
skillet. Add the wine, juice, shallots, and garlic, and bring to a boil
over medium-high heat. Boil until the wine mixture is reduced to about 1/4
cup, 2 to 3 minutes. Add the chicken glace and bring to a boil. Boil until
the liquid is reduced to about 1/2 cup, 2 to 3 minutes. Remove the skillet
from the heat. Stir in the rosemary and butter. Pour the sauce over the
turkey slices and serve. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-9117 broadcast 04-28-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-04-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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