| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | New, Skillet-pl, Turkey-pl | 6 | Servings | |
INGREDIENTS
| 1 | pk | Boneless turkey breast tenderloins |
| 1/4 | ts | Salt |
| 2 | ts | Oil |
| 1 | c | Reduced-sodium chicken broth, divided |
| 1 | Jalapeno pepper; seeded and diced | |
| 1 | Green bell pepper; cut in 1/2" strips | |
| 1 | Red bell pepper; cut in 1/2" strips | |
| 1 | md | Onion; cut in 1/2" wedges |
| 2 | Garlic cloves; minced | |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Cornstarch |
| 4 | c | Cooked white rice; kept warm |
INSTRUCTIONS
In large skillet, heat oil over medium-high heat until oil sizzles, about 1 minute. Brown turkey breast tenderloins on all surfaces. Add 1/4 cup broth and jalapeno pepper. Reduce heat to low. Cook, covered, 30 to 40 minutes or until turkey is no longer pink in center. Remove from skillet; keep warm. Increase heat to medium-high. Add peppers, onion and garlic. Cook 4 to 6 minutes or until crisp-tender. Meanwhile, in small bowl, combine remaining broth, Worcestershire sauce and cornstarch; mix well. Add to pepper mixture in skillet. Cook 2 to 3 minutes or until mixture is thick and bubbly. Slice turkey. Pour pepper mixture over turkey. Serve over cooked rice. 5 to 6 servings. Recipe by: The Turkey Store package Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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