| 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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